Easy Chicken and Noodles

Easy Chicken and Noodles could be just the dairy free recipe you've been looking for. For 92 cents per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This main course has 468 calories, 29g of protein, and 9g of fat per serving. This recipe serves 4. 334 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. If you have shredded chicken, water, chicken base, and a few other ingredients on hand, you can make it. It is brought to you by Lovely Little Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is tremendous. Users who liked this recipe also liked Easy Chicken and Noodles, Easy Cheesy Chicken Noodles, and Easy Chicken Chow Mein Noodles.

Servings: 4

 

Ingredients:

4 large carrots, chopped

3 stalks of celery, chopped

4 teaspoons Better Than Bullion Chicken Base

12 ounce package frozen egg noodles (I used Reames)

Salt and pepper to taste

2 cups chicken, cooked and chopped or shredded (I used a store-bought rotisserie)

6 cups water

1/4 of a yellow onion, chopped

Equipment:

pot

Cooking instruction summary:

In a large pot, bring water to a boil over medium-high heat.Add bullion base, onion, carrot, and celery and reduce heat to medium.Allow the broth and vegetables to boil gently until the carrots are tender (about 30 minutes).Add frozen egg noodles and cooked chicken and bring the broth back to a boil. Allow the noodles to boil for about 10 minutes, stirring occasionally to keep the from sticking together.Turn heat to low, until ready to serve. The noodles will absorb most of the broth.Season according to taste with salt and pepper.

 

Step by step:


1. In a large pot, bring water to a boil over medium-high heat.

2. Add bullion base, onion, carrot, and celery and reduce heat to medium.Allow the broth and vegetables to boil gently until the carrots are tender (about 30 minutes).

3. Add frozen egg noodles and cooked chicken and bring the broth back to a boil. Allow the noodles to boil for about 10 minutes, stirring occasionally to keep the from sticking together.Turn heat to low, until ready to serve. The noodles will absorb most of the broth.Season according to taste with salt and pepper.


Nutrition Information:

Quickview
485k Calories
30g Protein
8g Total Fat
69g Carbs
24% Health Score
Limit These
Calories
485k
24%

Fat
8g
14%

  Saturated Fat
2g
15%

Carbohydrates
69g
23%

  Sugar
6g
7%

Cholesterol
124mg
41%

Sodium
833mg
36%

Get Enough Of These
Protein
30g
62%

Vitamin A
12244IU
245%

Selenium
85µg
121%

Manganese
0.89mg
44%

Vitamin B3
8mg
41%

Phosphorus
377mg
38%

Vitamin B6
0.6mg
30%

Fiber
5g
22%

Magnesium
81mg
20%

Potassium
692mg
20%

Copper
0.4mg
20%

Zinc
2mg
20%

Vitamin K
18µg
18%

Vitamin B5
1mg
17%

Vitamin B1
0.25mg
16%

Iron
2mg
15%

Vitamin B2
0.25mg
15%

Folate
54µg
14%

Calcium
90mg
9%

Vitamin B12
0.46µg
8%

Vitamin C
5mg
7%

Vitamin E
0.88mg
6%

Vitamin D
0.26µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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