Try this Chicken Noodle Soup recipe, or contribute your own.
Suggest a better description1. In a large pot over medium heat, heat oil. Add onions, celery, and carrots and cook until softened, 6 minutes. Add garlic and thyme and cook until fragrant, 1 minute more.
2. Move vegetables to one side of the pot and add chicken. Season with salt and pepper and cook until no pink remains, 6 to 8 minutes. Add stock and 1/2 cup of water and bring to a boil.
3. Add noodles and cook according to package instructions. Season to taste with salt and pepper. Add parsley and serve immediately.
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Serving Size: 1 Serving (2411g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2963 | ||
Calories from Fat: 1401 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 155.7g | 208 % | |
Saturated Fat 93.3g | 467 % | |
Monounsaturated Fat 48.2g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 673.9mg | 207 % | |
Sodium 2759mg | 95 % | |
Potassium 6741.8mg | 177 % | |
Total Carbohydrate 224.9g | 66 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 223.5g | ||
Protein 170.9g | 244 % | |
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: 2963
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