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Chicken and Noodle Soup with Vegetables















Trans-fat Free, Low Carb


5 pounds chicken
1 pound chicken gizzards
2 pounds chicken backs
3 quarts water
10 each peppercorns
½ cup onions
½ cup carrots
finely diced
½ cup green beans
finely cut
4 ounces egg noodles
1 cup green peas


Place the whole chicken or the chicken pieces in a heavy 6-quart kettle with the water, onion stuck with cloves, leek, carrot, 1 tablespoon salt, and peppercorns.

Bring to a boil and skim off any scum that forms on top.

Reduce the heat and simmer for 2 hours.

Correct the seasoning. If you are using chicken parts, cook until they are tender 45 minutes to 1 hour.

Remove the chicken, skim excess fat from the broth, and then remove the vegetables.

Pour the broth into a container, wash out the kettle, and then return the broth to it.

Add the cut vegetables, the meat from the legs and thighs cut into small dice, and the gizzards thinly sliced.

Bring to a boil again and cook just until the vegetables begin to tenderize and are pleasantly firm.

Add the noodles (increase the amount if you like a very thick soup) and peas, and boil for 5 to 9 minutes or until they are cooked.

Serve in heated soup plates or bowls and sprinkle with some chopped parsley.

This deliciously filling soup is ideal for a Sunday supper, accompanied by buttered toast or hot rolls, perhaps followed by a salad or some excellent cheese and a bottle of red wine.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 32234% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 162mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 95g
Vitamin A 20% Vitamin C 3%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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