Preheat oven to 350?
Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken and parsley and heat through.
Season to taste and serve.
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Serving Size: 1 Serving (776g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 617 | ||
Calories from Fat: 164 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 100.5mg | 31 % | |
Sodium 994.6mg | 34 % | |
Potassium 1011.3mg | 27 % | |
Total Carbohydrate 78.1g | 23 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 74.9g | ||
Protein 33.1g | 47 % | |
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: 617
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