In a large soup pot heat oil and saute onions, leeks, carrots, celery and garlic for 3-4 minutes or until fragrant. Add chicken broth, water, bay leaf, thyme, and rosemary, bring to a boil; stir in noodles. Reduce heat, cover and cook for about 10 minutes or until noodles are tender and chicken is cooked. Remove bay leaf, stir in parsley and add salt and pepper to taste. Recipe by: Homemakers - March 1997 Posted to recipelu-digest by "Crane C. Walden"
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 6|
|Calories from Fat: 121 (37%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 73.4mg||23 %|
|Sodium 321.2mg||11 %|
|Potassium 473.7mg||12 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 30.6g|
|Protein 17.9g||26 %|
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Calories per serving: 330
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