Hearty chicken soup recipe given to me by my mother-in-law
1. Boil whole chicken in a large stock pot.
2. Saute celery and onion in 2 tablespoons butter for 5 minutes; add to chicken. Add carrots.
3. Simmer 2-3 hours or until chicken falls off bone. Remove chicken, let cool and then shred the chicken.
4. Add salt & pepper to broth to taste. Bring broth to a boil, add egg noodles and simmer for 1 hour. Put remaining butter in broth, add good pieces of chicken and serve
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Serving Size: 1 Serving (190g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 467 | ||
Calories from Fat: 226 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.1g | 33 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 131.4mg | 40 % | |
Sodium 161.7mg | 6 % | |
Potassium 393.1mg | 10 % | |
Total Carbohydrate 35.5g | 10 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 33.1g | ||
Protein 24g | 34 % | |
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: 467
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