Hearty GREAT chicken noodle soup
Remove all chicken from the bones and skin and set aside. In a large pot, add 3 quarts of chicken broth and 1 quart of water and bring to a boil. Add the bones and skin of the chicken and boil for 45 min-1 hour. In a saute pan, saute the onions, celery, and carrots in a small amount of olive oil for 10 minutes or so just until the onions become translucent (not too soft). After 5 minutes of cooking, add the garlic to the vegetables. Using a colander. drain out the chicken bones and skin from the broth. Add the last quart of water and return the mixture to a slow boil. Add the chicken, vegetables (including peas), and spices (reserve the parsley) and simmer for 20 minutes on a very slow simmer (just enough to boil the liquid). Add egg noodles and parsley and simmer for another 15-17 minutes until the noodles are tender. Let sit 10 minutes and serve.
Try to time the veggies so that they are done when the broth/chicken mixture is done boiling. Everything stays hot and fresh that way.
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Serving Size: 1 Serving (4849g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1430 | ||
Calories from Fat: 420 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.6g | 62 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 22.4g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 127.7mg | 39 % | |
Sodium 11872.9mg | 409 % | |
Potassium 3958.1mg | 104 % | |
Total Carbohydrate 217g | 64 % | |
Dietary Fiber 41.5g | 166 % | |
Sugars, other 175.5g | ||
Protein 53.4g | 76 % | |
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. |
Calories per serving: 1430
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