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Ingredientes
- 1 lb wide noodles
- 1 large yellow onion, chopped
- 1 1/2 c diced celery
- 6 large carrots, sliced
- 1/4 c butter
- 4 cups cooked chicken (both white and dark meat)
- 4 qrts chicken stock ( I make my own)
- salt and pepper to taste
- 2 garlic cloves, chopped
- 1 tbsp thyme
- 1 tbsp rosemary
- 1 tbsp marjoram
Direcciones
- In large stockpot, melt butter over med high heat. Add onions, celery, garlic and carrots. Sweat veggies until onions are translucent.(about 5 minutes)
- Add 1 quart of chicken stock. Stir to keep veggies from sticking to bottom of pan.
- Add spices at this point. Add salt and pepper after adding chicken and noodles.
- Add chicken and another 2 quarts of stock. Stir to incorporate chicken.
- Add noodles and last quart of stock.
- Add salt and pepper to taste. Bring to a boil and turn down to med-low. Allow soup to simmer for 30-40 minutes. This allows noodles to cook and all the spices to fuses with the chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 30 servings | |
| Calories 124 | |
| Calories from Fat 44 | 35% |
| Total Fat 4.92g | 6% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 66mg | 3% |
| Potassium 108mg | 3% |
| Total Carbs 14.59g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.89g | 1% |
| Protein 4.76g | 8% |
