Try this Gluten Free Chicken Noodle Soup recipe, or contribute your own.
Suggest a better descriptionHeat water in a glass measuring cup until hot, then dissolve bouillon in the water.
Pour the water, chicken broth, cooked chicken, garlic salt, carrots, and celery to the Crock-pot.
Stir together.
Cover and cook on low 4-5 hours.
Before serving, cook the gluten-free egg noodles according to package directions, then drain and add to Crock-pot. Stir together.
Add additional garlic salt, or salt and pepper to taste if you feel like it needs more flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 46 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 4729.3mg | 163 % | |
Potassium 360.8mg | 9 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 7.5g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46
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