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Add a photoIt does not get any better for comfort food year round then this egg noodle and chicken-carrot brothy soup. Quick cooking and delicious. Freezes well too.
Ingredientes
- 8 ounces Thick Egg Noodles (salt for boiling water)
- 1 carrot (peeled, sliced)
- 1 stalk celery, sliced
- 1/2 onion diced finely
- 2 cups Low Sodium Chicken Stock
- 1 cup cubed cooked chicken
- one teaspoon black pepper
Direcciones
- In a pot of boiling water add some salt and thick egg noodles cook to al dente (per package instructions). Rinse, drain set aside
- In a stock or soup pot (lidded) add chicken broth, carrots, celery, onions, black pepper on medium heat and cook 7 minutes, stir as you cook.
- Add cubed chicken and egg noodles and cover with the lid and cook 8 additional minutes, stir during cooking time.
- Ladle into soup bowls and enjoy!
- Garnish with croutons, crackers, if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 504g | |
| Recipe makes 2 servings | |
| Calories 673 | |
| Calories from Fat 166 | 25% |
| Total Fat 18.74g | 23% |
| Saturated Fat 5.28g | 21% |
| Trans Fat 0.07g | |
| Cholesterol 156mg | 52% |
| Sodium 187mg | 8% |
| Potassium 818mg | 23% |
| Total Carbs 89.82g | 24% |
| Dietary Fiber 5.5g | 18% |
| Sugars 5.11g | 3% |
| Protein 36.58g | 59% |
Comentarios
03 de Mayo de 2016Hi Judee-it reminds me of my Grand Mother she loved those thick egg noodles with parsley and brown butter. I love them in this hearty soup. Thank u.
03 de Mayo de 2016I love a good soup and I remember those noodles from when I was young! so good!
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