Chicken noodle soup
Chicken Soups Poultry Noodles
Last updated 6/12/2012 12:44:47 AM. Recipe ID 4343. Report a problem with this recipe.
Title: Chicken noodle soup
Categories: Soups, Poultry
Yield: 12 Servings
1 lb Chicken pieces - boned &
1 Onion, chopped
2 Bay leaves
8 Whole pepper corns
6 Carrots, sliced
6 Ribs of celery, sliced
1 tb Lemon juice
1 tb Dried dill
4 oz Egg noodles, cooked
To make stock: In a large sauce pot combine chicken pieces, onion, bay
leaves, peppercorns, half the carrots, half the celery and 8 cups
water. Bring to a boil; cover and simmer for 1 hour. Strain and
discard vegetables and bay leaves. Return stock to pot. Shred chicken
and add to stock. Add remaining vegetables, dill, lemon juice. Bring
to a boil; cover and simmer for 15 minutes (vegetables tender crisp).
Stir in noodles. Serve or refrigerate. Makes about 12 1 cup servings.
Each serving = 94 cal, 6 g pro, 3 g fat, 22 mg chol, 12 g carbs, 29
mg sodium. Percebt of calories from fat = 29 %
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