Chicken Noodle Soup
Try this Chicken Noodle Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains eggs
dairy free
- 1 clove garlic minced
- 1/2 teaspoons salt
- 1/2 teaspoon poultry seasoning
- 2 stalks celery chopped
- 1/2 teaspoon cracked black pepper
- 1/2 small onion chopped
- 1 cup wide egg noodles
- 4 cups chicken broth or chicken stock (i use low sodium)
- 1 medium carrot peeled and sliced
- 1 cup cooked shredded chicken
- Carbohydrate 22.4618954164913 g
- Cholesterol 50.47 mg
- Fat 2.71243708332451 g
- Fiber 1.56272916373396 g
- Protein 14.4750437499704 g
- Saturated Fat 0.745244583330682 g
- Serving Size 1 1 Serving (98g)
- Sodium 45.5054583332143 mg
- Sugar 20.8991662527574 g
- Trans Fat 0.428454583332955 g
- Calories 175 calories
Bring a large pot of lightly salted water to a boil. Add egg noodles and boil for 8 minutes, or until tender. Drain, and rinse with cold water.In a large saucepan, combine chicken broth, salt, pepper and poultry seasoning. Bring to a boil. Stir in celery, onion, garlic, and carrots. Reduce heat, cover, and simmer for about 15 minutes. Stir in noodles and chicken. Cover and simmer for about 15 more minutes.
