1 Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.
2 Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper. Serve garnished with parsley and dill
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|Serving Size: 1 Serving (1957g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2510 (61%)|
|Amt Per Serving||% DV|
|Total Fat 278.9g||372 %|
|Saturated Fat 79.8g||399 %|
|Monounsaturated Fat 115.3g|
|Polyunsanturated Fat 60g|
|Cholesterol 1411.8mg||434 %|
|Sodium 1362.1mg||47 %|
|Potassium 3695.6mg||97 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 28.1g|
|Protein 348.1g||497 %|
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Calories per serving: 4117
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