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Name: Marc's Chicken Noodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 Bay leaves; 3 Chicken bouillon cubes; 1 Onion; 1 teaspoon Lemon Pepper Seasoning; 3 Garlic cloves Minced; 1 2.5 to 3 lb whole chicken cut up; 2 teaspoons Italian seasoning; 3 1/2 quarts water; 2 cups carrots sliced; 2 cups celery sliced sith leafy green tops; 2 1/2 cups Klusky egg noodles; 3 tablespoons Fresh parsley chopped; 1 cup Mushrooms sliced; 2 teaspoons Fresh rosemary chopped; Freshly ground pepper

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INGREDIENTS

4 Bay leaves
3 Chicken bouillon cubes
1 Onion
1 teaspoon Lemon Pepper Seasoning
3 Garlic cloves ; Minced
1 2.5 to 3 lb whole chicken ; cut up
2 teaspoons Italian seasoning
3 1/2 quarts water
2 cups carrots ; sliced
2 cups celery ; sliced sith leafy green tops
2 1/2 cups Klusky egg noodles
3 tablespoons Fresh parsley chopped
1 cup Mushrooms ; sliced
2 teaspoons Fresh rosemary ; chopped
Freshly ground pepper

Servings

INSTRUCTIONS

For stock:

1) Add bay leaves, bouillon, onion, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and pepper and water to a soup pot.

2) Cook until chicken is tender, about 35 to 45 minutes.

3) Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion.

4) When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For soup:

1) Bbring stock back to a boil, add carrots and cook for 3 minutes.

2) Add celery and continue to cook for 5 to 10 minutes.

3) Add egg noodles and cook according to directions on package.

4) When noodles are done, add chicken, mushrooms, parsley, sherry, and rosemary.

5) Adjust seasoning, if needed, by adding seasoning salt and pepper.

NOTES

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Marc's Chicken Noodle Soup

4 Bay leaves
3 Chicken bouillon cubes
1 Onion
1 teaspoon Lemon Pepper Seasoning
3 Garlic cloves Minced
1 2.5 to 3 lb whole chicken cut up
2 teaspoons Italian seasoning
3 1/2 quarts water
2 cups carrots sliced
2 cups celery sliced sith leafy green tops
2 1/2 cups Klusky egg noodles
3 tablespoons Fresh parsley chopped
1 cup Mushrooms sliced
2 teaspoons Fresh rosemary chopped
 Freshly ground pepper

For stock:

1) Add bay leaves, bouillon, onion, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and pepper and water to a soup pot.

2) Cook until chicken is tender, about 35 to 45 minutes.

3) Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion.

4) When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
 
For soup:

1) Bbring stock back to a boil, add carrots and cook for 3 minutes.

2) Add celery and continue to cook for 5 to 10 minutes.

3) Add egg noodles and cook according to directions on package.

4) When noodles are done, add chicken, mushrooms, parsley, sherry, and rosemary.

5) Adjust seasoning, if needed, by adding seasoning salt and pepper.

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Nutrition

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Serving Size: 1 Serving (3833g)
Recipe Makes: 1 Servings

Calories: 252
Calories from Fat: 28 (11%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 1.1g
Cholesterol 1.4mg		0 %
Sodium 476mg		16 %
Potassium 1479.9mg		39 %
Total Carbohydrate 52.6g		15 %
	Dietary Fiber 12.1g	48 %
	Sugars, other 40.5g
Protein 9.3g		13 %
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.

About Our Nutrition Facts

Calories per serving: 252

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