Chunky Chicken Noodle Soup
Photography: Photo: Oxmoor House; 
| Servings:6 servings (serving size: 1 cup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1 (3-pound) broiler-fryer, cut up and skinned
- 4 cups water
- 3/4 teaspoon poultry seasoning
- 1/4 teaspoon dried thyme
- 3 celery tops
- 2 ounces uncooked medium egg noodles
- 1/2 cup sliced celery
- 1/2 cup sliced carrot
- 1/3 cup sliced green onions
- 2 tablespoons minced fresh parsley
- 2 teaspoons chicken-flavored bouillon granules
- 1/4 teaspoon coarsely ground black pepper
- 1 bay leaf
- Additional coarsely ground black pepper (optional)
Amount Per
Serving
- calcium:0.0 mg
- protein:25.4 g
- saturated fat:1.9 g
- sodium:358 mg
- fiber:1 g
- fat:6.9 g
- cholesterol:82 mg
- iron:0.0 mg
- poly fat:0.0 g
- mono fat:0.0 g
- carbohydrate:9.1 g
- calories:204
- calories from fat:0.0 %
directions
Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth.
Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Bone and chop chicken; add to broth mixture. Cook 5 minutes or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.
