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Ingredientes
- 1 (3 1/2 pound or possibly larger) stewing chicken
- 1 teaspoon black pepper
- 1 tbsp. salt
- 1/4 teaspoon thyme
- 1/4 teaspoon sage
- 1/8 teaspoon marjoram
- 1/8 teaspoon rosemary
- 1/4 c. thinly sliced celery
- 1 med. onion, diced
- 1 lg. carrot, sliced
- 6 ounce. broad noodles
- 3 chicken bouillon cubes
Direcciones
- Place chicken in large pan; add in all seasonings and ingredients except last two. Add in 10 c. water. Bring to a boil; lower heat and cover and simmer slowly till chicken is very tender. Remove chicken to platter to cold. Refrigeratebroth several hrs or possibly overnight. Fat will solidify at top and can be discarded. When chicken is cold, take meat off bones. Use white meat for sandwiches or possibly casseroles. Cut the rest in bite size pcs. Reheat broth, add in noodles and bouillon cubes and cook till tender. Add in chicken pcs. Season to taste with salt and pepper. Yield: 4 to 6 servings. Great with homemade bread or possibly cheese and crackers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 548g | |
| Recipe makes 2 servings | |
| Calories 406 | |
| Calories from Fat 24 | 6% |
| Total Fat 2.74g | 3% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4821mg | 201% |
| Potassium 556mg | 16% |
| Total Carbs 81.08g | 22% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.88g | 3% |
| Protein 11.26g | 18% |
