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Nutrition Facts
| Serving Size | 1.5 cups |
| Amount Per Serving | |
| Calories | 146 |
% Daily Value | |
| Total Fat 2.5g | 15% |
| Cholesterol 45mg | |
| Sodium 312mg | |
| Total Carbohydrate 14.0g | 38% |
| Dietary Fiber 2.0g | 5% |
| Protein 17.0g | 47% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
|---|---|---|---|---|
5 min. |
15 min. |
20 min. |
8 |
146 |
Chicken Noodle Soup
Ingredients:
5 cups low-sodium chicken broth
5 cups water
2 cups peas and carrots
1 cup diced onion
1 cup diced celery
1 tablespoon minced garlic
Black pepper to taste
1 bay leaf
Pinch thyme
3 cups whole wheat egg noodles
2 cups cooked skinless chicken breast, cubed
3 tablespoons chopped fresh dill or parsley
5 cups water
2 cups peas and carrots
1 cup diced onion
1 cup diced celery
1 tablespoon minced garlic
Black pepper to taste
1 bay leaf
Pinch thyme
3 cups whole wheat egg noodles
2 cups cooked skinless chicken breast, cubed
3 tablespoons chopped fresh dill or parsley
Instructions:
Bring broth, water, veggies and seasonings to a boil in a large pan. Simmer for 5 minutes. Add chicken and noodles and cook an additional 10 minutes until noodles and veggies are tender. Serve the soup hot in a bowl. It goes great with a large tossed salad.
Cook's Tips:
Use chopped parsley for a colorful garnish.