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INGREDIENTS

2 tbsp Olive oil
1 med onion
5 medium carrots, cut into coins
6 celery stalks cut into half moons
2 tbsp minced garlic (4 cloves)
1 tsp chopped fresh thyme
s & P
1 Bay leaf
10 cups low Na chicken broth
2 cups cokked wide egg noodles (30z dried)
2 1/2 cups mixed shredded dark and light rotisserie chicken m

Servings

INSTRUCTIONS

Cook onion in oil until softened - 6-8 mins.

Add carrots, celery, garlic, thyme, 1 tsp salt, 1 tsp pepper and cook , stirring, until carrots soften slightly, about 5 mins. Add the bay leaf and chicken broth and bring to a boil. Reduce the heat and simmer for 45 mins.

Stir in the noddles and chicken and simmer for 5 - 10 mins longer. Season to taste.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (136g)
Recipe Makes: 1 Servings

Calories: 135
Calories from Fat: 64 (47%)

Amt Per Serving		% DV

	Total Fat 7.1g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 162.9mg		6 %
Potassium 240mg		6 %
Total Carbohydrate 17.3g		5 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 14.5g
Protein 2.4g		3 %
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: 135

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