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Name: Chicken Noodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 tablespoons Extra virgin olive oil; 3 garlic cloves minced; 2 medium carrots sliced; 2 celery ribs halved and sliced; 4 fresh thyme sprigs; 1 bay leaf; 2 quarts chicken stock; 8 ounce dried wide egg noodles; 1 1/2 cups shredded cooked chicken; salt; pepper; 1 handful fresh flat-leaf parsley chopped

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INGREDIENTS

2 tablespoons Extra virgin olive oil
3 garlic cloves ; minced
2 medium carrots ; sliced
2 celery ribs ; halved and sliced
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
8 ounce dried wide egg noodles
1 1/2 cups shredded cooked chicken
salt
pepper
1 handful fresh flat-leaf parsley ; chopped

INSTRUCTIONS

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

NOTES

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Nutrition

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Serving Size: 1 Serving (4316g)
Recipe Makes: 1 Servings

Calories: 2466
Calories from Fat: 630 (26%)

Amt Per Serving		% DV

	Total Fat 70g	93 %
	Saturated Fat 17g	85 %
	Monounsaturated Fat 34.7g
	Polyunsanturated Fat 12.9g
Cholesterol 305.7mg		94 %
Sodium 5696.1mg		196 %
Potassium 5366.9mg		141 %
Total Carbohydrate 319.5g		94 %
	Dietary Fiber 15.1g	60 %
	Sugars, other 304.5g
Protein 132.3g		189 %
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.

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Calories per serving: 2466

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