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Raciónes: 8


Cost per serving $0.67 view details
  • 2 1/2 quart. (10 c.) water
  • 1 whole (3 lb.) chicken, cut up
  • 3 sprigs fresh parsley
  • 2 chicken bouillon cubes
  • 2 c. sliced carrots
  • 2 c. sliced celery
  • 1 med. onion, minced
  • 1/8 teaspoon pepper
  • 8 ounce. (about 4 c.) wide egg noodles
  • 1/4 c. minced fresh parsley


  1. In large pot, combine water, chicken, 1 1/2 tsp. salt and parsley sprigs. Heat to boiling, cover and reduce heat and simmer for 1 hour or possibly till chicken is tender.
  2. Remove chicken, add in bouillon cubes and heat to boiling. Add in carrots, celery, onion, pepper and 1 tsp. salt. Cover and cook about 5 min.
  3. Gradually add in noodles so which the soup continues to boil. Cook, uncovered till noodles are tender. Cut chicken into bite-size pcs; throw away skin and bones. Add in this to the broth with 1/4 c. parsley. Heat about 5 min.
  4. For richer color: Add in yellow food coloring, if you like. (I usually make this the day before, the flavor is better after the soup sits. Freeze up to 1 month.


Nutrition Facts

Amount Per Serving %DV
Serving Size 538g
Recipe makes 8 servings
Calories 280  
Calories from Fat 161 57%
Total Fat 17.91g 22%
Saturated Fat 5.11g 20%
Trans Fat 0.0g  
Cholesterol 87mg 29%
Sodium 324mg 14%
Potassium 456mg 13%
Total Carbs 5.0g 1%
Dietary Fiber 1.5g 5%
Sugars 2.49g 2%
Protein 23.38g 37%
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