In large stock pot, saute carrots, onions, and celery in 2tbsp butter for about 5 minutes.
Add 10 cups water, chicken pieces, and all of the spices. Bring pot to a boil. Simmer all together for two hours, stirring every half hour.
Remove chicken pieces from the soup. Take out the bones and cut up the meat into bite size pieces. Return meat to soup.
Pick out and discard the bay leaf. Add noodles according to package instructions for cooking time, or add homemade noodles.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (311g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 12.8mg||0 %|
|Potassium 458.9mg||12 %|
|Total Carbohydrate 29.4g||9 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 23.9g|
|Protein 3.5g||5 %|
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Calories per serving: 126
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