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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (649g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 342 (39%)|
|Amt Per Serving||% DV|
|Total Fat 38g||51 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 108.5mg||33 %|
|Sodium 750.3mg||26 %|
|Potassium 1010.9mg||27 %|
|Total Carbohydrate 104.6g||31 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 98.7g|
|Protein 29.1g||42 %|
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: 876
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!