Chicken and Noodle Soup

Chicken and Noodle Soup is a dairy free recipe with 16 servings. One portion of this dish contains roughly 24g of protein, 18g of fat, and a total of 316 calories. For $1.1 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 28 people found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes around 3 hours and 20 minutes. Head to the store and pick up onions, green pepper, chicken, and a few other things to make it today. It works well as a reasonably priced main course. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is pretty good. Try Buttered Noodle Chicken Noodle Soup, Chicken Noodle Soup, and Chicken Noodle Soup for similar recipes.

Servings: 16

Preparation duration: 25 minutes

Cooking duration: 175 minutes

 

Ingredients:

1 bay leaf

4 medium carrots, coarsely chopped, divided

5 celery ribs, coarsely chopped, divided

1 stewing chicken (about 4 pounds), cut up

2 cans (14-1/2 ounces each) chicken broth

8 ounces uncooked medium egg noodles

2/3 cup coarsely chopped green pepper, divided

2 medium onions, quartered, divided

1-1/4 teaspoons pepper, divided

2 teaspoons salt

3 quarts water

Equipment:

pot

Cooking instruction summary:

Directions In a large stockpot, combine the chicken, water, broth, half of the celery, carrots, onions and green pepper, 1/2 teaspoon pepper and the bay leaf. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Chop the remaining onion; set aside. Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin; set aside. Strain broth and skim fat; return broth to stockpot. Add the salt, chopped onion and remaining celery, carrots, green pepper and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are crisp-tender. Add noodles and chicken. Cover and simmer for 12-15 minutes or until noodles are tender. Yield: 16 servings. Originally published as Chicken Noodle Soup in Taste of HomeFebruary/March 2003, p43 Nutritional Facts 1 serving (1 cup) equals 152 calories, 4 g fat (1 g saturated fat), 50 mg cholesterol, 451 mg sodium, 14 g carbohydrate, 2 g fiber, 15 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large stockpot, combine the chicken, water, broth, half of the celery, carrots, onions and green pepper, 1/2 teaspoon pepper and the bay leaf. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. Chop the remaining onion; set aside.

2. Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin; set aside.

3. Strain broth and skim fat; return broth to stockpot.

4. Add the salt, chopped onion and remaining celery, carrots, green pepper and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are crisp-tender.

5. Add noodles and chicken. Cover and simmer for 12-15 minutes or until noodles are tender.


Nutrition Information:

Quickview
189k Calories
12g Protein
9g Total Fat
13g Carbs
5% Health Score
Limit These
Calories
189k
9%

Fat
9g
14%

  Saturated Fat
2g
16%

Carbohydrates
13g
5%

  Sugar
1g
2%

Cholesterol
52mg
18%

Sodium
543mg
24%

Get Enough Of These
Protein
12g
26%

Vitamin A
2714IU
54%

Selenium
19µg
27%

Vitamin B3
4mg
22%

Vitamin B6
0.28mg
14%

Vitamin C
11mg
14%

Phosphorus
134mg
13%

Manganese
0.23mg
12%

Potassium
291mg
8%

Zinc
1mg
8%

Vitamin B5
0.73mg
7%

Vitamin K
7µg
7%

Magnesium
26mg
7%

Copper
0.13mg
7%

Vitamin B2
0.1mg
6%

Fiber
1g
6%

Iron
1mg
6%

Vitamin B1
0.08mg
5%

Folate
18µg
5%

Vitamin B12
0.23µg
4%

Calcium
33mg
3%

Vitamin E
0.38mg
3%

Vitamin D
0.15µg
1%

covered percent of daily need

 

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