Easy homemade chicken soup
Start a large pot of water to boil for egg noodles. Add salt.
Chop celery, carrots, onion and bacon. Place in another large pot with olive oil. Cook over medium high heat until bacon is cooked but not crisp. Add chicken broth and bay leaf.
Cook over medium low heat until carrots are done.
When the water in the other pot is boiling, add egg noodles and stir frequently until done. Follow directions on package.
When vegetables in soup are tender, add Rotel Diced Tomatoes and Green Chilies and cooked chicken. Remove bay leaf. When noodles are done, add to chicken soup and keep warm. You can serve right away or give it a few hours to allow flavors to meld.
I use leftover chicken (or turkey) from a roasted chicken and the broth that I made from the bones of that same bird. However, you can use chicken from the deli or use canned chicken and canned chicken broth. It all works.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 247 | ||
Calories from Fat: 114 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 58.1mg | 18 % | |
Sodium 991.2mg | 34 % | |
Potassium 330.1mg | 9 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 13.3g | ||
Protein 16.9g | 24 % | |
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: 247
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