Cooking the noodles in the same water as the chicken gives this extra flavor.
Boil water in dutch oven. Add chicken and cook until done. Remove chicken and reserve water. Add pasta to water and cook 10 minutes until tender; drain. Pour our water.
Heat 1/4 cup broth over medium-high heat in dutch oven; add celery and onion and cook 5 minutes until tender. Stir in chicken, soup, cheese and remaining 3/4 cup broth, stirring until cheese is melted.
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Serving Size: 1 Serving (562g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 666 | ||
Calories from Fat: 208 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 12.9g | 65 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 237.8mg | 73 % | |
Sodium 765mg | 26 % | |
Potassium 843.2mg | 22 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 34.1g | ||
Protein 75.7g | 108 % | |
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: 666
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