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Old-Fashioned Chicken Noodle Soup
Ingredients
-
1
3 1/2 - 4 pound chicken, cut up, or 2 1/2 pounds meaty chicken pieces
-
8
cups water
-
1/2
cup chopped onion (1 medium)
-
2
teaspoons salt
-
1/4
teaspoon black pepper
-
1
bay leaf
-
1
cup chopped carrot (2 medium)
-
1
cup chopped celery (2 stalks)
-
1 1/2
cups dried egg noodles
-
2
tablespoons snipped fresh parsley
Directions
1. In a 6- to 8-quart Dutch oven combine chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until chicken is very tender.
2. Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces; set aside. Discard bay leaf. Skim fat from broth.
3. Bring broth to boiling. Stir in carrot and celery. Simmer, covered, about 5 minutes. Stir in noodles. Simmer, covered, 5 minutes more or until noodles are tender but still firm. Stir in chicken and parsley; heat through.
4. Makes 8 servings (10 1/2 cups)
Nutrition Facts
(Old-Fashioned Chicken Noodle Soup)
- Servings Per Recipe 8,
- Calories 152,
- Protein (gm) 22,
- Carbohydrate (gm) 8,
- Fat, total (gm) 3,
- Cholesterol (mg) 73,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 1,
- Vitamin A (IU) 1798,
- Vitamin C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 684,
- Potassium (mg) 331,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Starch () 1,
- Very Lean Meat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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