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Country-Style Chicken Noodle Soup Recipe
Oct 04, 2011 @ 10:14 AM
Posted by
Daily Value: 30%
Servings: 4
High-Fiber
Dairy-Free
Posted by
Nutrition
Cal/Serving: 608Daily Value: 30%
Servings: 4
High-Fiber
Dairy-Free
| Fat | 20g | 31% |
| Saturated | 6g | 28% |
| Trans | 0g | 0% |
| Carbs | 75g | 25% |
| Fiber | 7g | 26% |
| Sugars | 15g | 0% |
| Protein | 34g | 68% |
| Cholesterol | 120mg | 40% |
| Sodium | 1875mg | 78% |
| Calcium | 92mg | 9% |
| Magnesium | 114mg | 28% |
| Potassium | 1141mg | 33% |
| Iron | 4mg | 25% |
| Zinc | 3mg | 22% |
| Vitamin A | 8297IU | 166% |
| Vitamin C | 15mg | 25% |
| Thiamin (B1) | 1mg | 64% |
| Riboflavin (B2) | 1mg | 37% |
| Niacin (B3) | 16mg | 82% |
| Vitamin B6 | 1mg | 39% |
| Folic Acid (B9) | 225µg | 56% |
| Vitamin B12 | 0µg | 7% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 27µg | 34% |
| Fatty acids, total monounsaturated | 8g | 0% |
| Fatty acids, total polyunsaturated | 5g | 0% |
Have a question about the nutrition data? Let us know.
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Forget the doctor's office. Curl up on the couch on your sick day off with this classic chicken noodle soup, sure to beat the sniffles.
INGREDIENTS
- Two 14 ½-ounce cans chicken broth
- 3 cups water
- 2 teaspoons Knorr bouillon powder
- 1 small onion, chopped
- 3 carrots, sliced
- 4 stalks celery, sliced
- 1 bay leaf
- One 14 ½-ounce can corn, drained
- 2 ½ cups roasted chicken, cut up
- 2 teaspoons salt
- ¼ teaspoon pepper
- 8 ounces wide egg noodles
DIRECTIONS
Bring the broth and water to a boil in a large saucepan. Add the bouillon powder, onion, carrots, celery, and bay leaf. Cover the pan with a lid and boil on medium heat until the vegetables are tender, about 15 minutes.
Add the corn, chicken, salt, and pepper; return to a boil for 2 minutes. Add the noodles to the soup; cook at a medium boil until the noodles are al dente, about 7 minutes. Remove the pan from heat and keep covered until ready to serve. Noodles will continue to soften in the warm broth. Remove the bay leaf before serving.
