This is a variation on my family's favorite chicken soup that I have already posted here. Lots of carrots and parsnips give it more of a sweet savor. The parsley actually balances the sweetness, though. To balance this effect, use the optional parsley, which is just slightly bitter. Sometimes I also add a diced turnip if I have one. For the noodles, I like to use tagliolini nests, which you can usually find in the imported pasta section. I prefer a thin noodle for this soup, but you can certainly use whatever is your preference.
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Serving Size: 1 serving(s) (352g) | ||
Recipe Makes: 4 serving(s) | ||
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Calories: 112 | ||
Calories from Fat: 31 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 3.2mg | 1 % | |
Sodium 2002.1mg | 69 % | |
Potassium 612.4mg | 16 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 4.7g | ||
Protein 14.6g | 21 % | |
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: 112
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