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.
These measurements are approximations. Have fun with it and experiment!
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|Serving Size: 1 Serving (580g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 75 (14%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 533
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