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50 minutes
Prep: 10 minutes
Cook: 40 minutes
138 calories per serving view nutrition facts
6 servings
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| 1 | medium | chicken | |
| 3 | medium | potatoes | diced |
| 1 | medium | onion | |
| 4 | each | celery stalks | diced |
| 1 | tablespoon | salt | |
| 1/2 | teaspoon | black pepper | |
| 1 | tablespoon | parsley leaves | |
| 12 | ounces | noodles |
Cover chicken with cold water, bring water to a boil and drain.
Recover with cold water and bring to a boil again, skim, add the onions, and celery and simmer until the chicken is tender.
Remove the chicken and strain the broth.
Add the potatoes, chicken meat and spices to the broth and simmer over medium heat for 10 minutes.
Bring to a boil, add the noodles and cook for 10 to 20 minutes or until the noodles are tender.
Diced hard-cooked eggs can be added prior to serving.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 1191mg | 50% |
| Total Carbohydrate 29.0g | 10% |
| Dietary Fiber 3.0g | 11% |
| Sugars 2.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 3% | Vitamin C | 15% | |
| Calcium | 3% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - The Greeks planted Parsley and rue as borders around herb gardens, from whence comes the old saying: "being at the parsely and rue", meaning to be at the beginning of a project....
this is the single best venison recipe I've ever tried! Requested numerous times by friends and family.
