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Ingredientes
- 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
Direcciones
- 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.
- 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.
- 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.
- 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.
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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% |
