Drunk Chicken Soup
by Shallavann
Great for cold nights!
INGREDIENTS
- 3 Chicken breasts boneless and skinless ; cubed
- 6 ounces Dry white wine
- 2 tablespoons Butter
- 1 large Onion ; Chopped to taste
- 3-4 Carrots ; Chop
- 3-4 Celery Stalks ; Chop
- 1 large Turnips ; Chop
- 1 bunch Leek ; Washed
- 4 - 6 Chicken bouillon cubes
- 4 -6 Cups Water
- 1 Can Beef broth
- 2 tablespoons Worcestershire sauce
- 1-1/2 Cups Extra Wide Egg Noodles
- Salt and pepper to taste
- Garlic powder to taste
INSTRUCTIONS
Wash and prep vegetables, set aside. Chop onions separately. Cut chicken breasts into cubes. Cook chicken and onions in stock pot with butter and wine over medium heat. Add the rest of the vegetables, can of broth, water, bouillon cubes, and Worchestershire sauce, and salt and pepper to taste. Let simmer, about an hour. Add egg noodles, allow to cook through.
NOTES
These measurements are approximations. Have fun with it and experiment!
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (580g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 533 | ||
| Calories from Fat: 75 (14%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.3g | 11 % | |
| Saturated Fat 3.3g | 16 % | |
| Monounsaturated Fat 2.1g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 219.2mg | 67 % | |
| Sodium 557.9mg | 19 % | |
| Potassium 1302.3mg | 34 % | |
| Total Carbohydrate 20.7g | 6 % | |
| Dietary Fiber 2.9g | 12 % | |
| Sugars, other 17.8g | ||
| Protein 85.3g | 122 % | |
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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. |
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Calories per serving: 533
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