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Submitted by mr-mom

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

12 2.8
CUPS L CHICKEN BROTH
2 473
CUPS ML CHICKEN
cooked, cubed
79
CUP ML ONIONS
chopped
1 237
CUP ML CARROTS
sliced
1 237
CUP ML CELERY
diced
1 5
TEASPOON ML PARSLEY LEAVES
dried
1 1
SMALL SMALL BAY LEAVES *
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
16 462.4
OUNCES ML/G EGG NOODLES
frozen

Directions

Combine broth, chicken vegetables and spices in large pot.

Bring to a boil. Stir noodles into boiling broth.

Simmer 30 minutes or until tender, stirring occasionally.

Remove bay leaf.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 876g (30.9 oz)
Amount per Serving
Calories 475 28% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 97mg 32%
Sodium 1430mg 60%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 8%
Sugars g
Protein 83g
Vitamin A 107% Vitamin C 9%
Calcium 6% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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