Buttered Noodle Chicken Noodle Soup

Buttered Noodle Chicken Noodle Soup might be a good recipe to expand your soup recipe box. This recipe makes 4 servings with 173 calories, 16g of protein, and 4g of fat each. For $1.18 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 18 people were glad they tried this recipe. It will be a hit at your Autumn event. A mixture of chicken broth, onion, pasta, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Sumptuous Spoonfuls. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 49%. Chicken Noodle Soup, Chicken Noodle Soup, and Chicken Noodle Soup are very similar to this recipe.

Servings: 4

 

Ingredients:

1 small bay leaf

1/2 Tablespoon butter

1 small carrot, peeled and chopped

1 chicken breast, chopped into small bits

3 cups chicken broth

1 small garlic clove, chopped

2 Tablespoons chopped onion

3 - 5 oz. papperdalle pasta

Salt (or Red Robin Seasoning) & freshly ground pepper, to taste

1 cup water

Equipment:

sauce pan

Cooking instruction summary:

In a medium saucepan, melt the butter, then add the onion and garlic and saute until the onion is soft and translucent, stirring frequently. Add the chopped chicken and saute for 5 - 8 minutes more, stirring frequently, until the chicken is seared on all sides.Add the carrot and cook for a few minutes longer, then add the bay leaf, broth and water. Reduce heat to a simmer and let cook for 10 - 15 minutes, then add the noodles. Let cook until the noodles are soft, about 10 - 15 minutes.Season with salt or Red Robin Seasoning and freshly ground pepper to taste and enjoy while hot.

 

Step by step:


1. In a medium saucepan, melt the butter, then add the onion and garlic and saute until the onion is soft and translucent, stirring frequently.

2. Add the chopped chicken and saute for 5 - 8 minutes more, stirring frequently, until the chicken is seared on all sides.

3. Add the carrot and cook for a few minutes longer, then add the bay leaf, broth and water. Reduce heat to a simmer and let cook for 10 - 15 minutes, then add the noodles.

4. Let cook until the noodles are soft, about 10 - 15 minutes.Season with salt or Red Robin Seasoning and freshly ground pepper to taste and enjoy while hot.


Nutrition Information:

Quickview
172k Calories
15g Protein
3g Total Fat
18g Carbs
7% Health Score
Limit These
Calories
172k
9%

Fat
3g
6%

  Saturated Fat
1g
8%

Carbohydrates
18g
6%

  Sugar
1g
2%

Cholesterol
39mg
13%

Sodium
930mg
40%

Get Enough Of These
Protein
15g
32%

Selenium
31µg
45%

Vitamin A
2154IU
43%

Vitamin B3
7mg
36%

Vitamin B6
0.5mg
25%

Phosphorus
189mg
19%

Vitamin C
14mg
17%

Manganese
0.32mg
16%

Potassium
448mg
13%

Vitamin B5
0.96mg
10%

Magnesium
30mg
8%

Copper
0.14mg
7%

Vitamin B2
0.1mg
6%

Zinc
0.81mg
5%

Iron
0.91mg
5%

Vitamin B1
0.07mg
5%

Fiber
1g
5%

Vitamin B12
0.19µg
3%

Calcium
27mg
3%

Folate
9µg
2%

Vitamin K
1µg
2%

Vitamin E
0.26mg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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