Chicken Noodle Soup
From the "I Don't Cook Syndrome" Cookbook
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
- 1 bay leaf
- 1 tsp salt
- 1/3 cup fresh parsley chopped
- 1/2 tsp black pepper
- 1 large onion quartered
- 2 carrots diced
- frozen corn
- 1 whole chicken
- 1/4 tsp dried thyme
- frozen peas
- 1 celery stalk sliced
- 2 to 3 quarts water
- 3 celery stalks quartered
- 2 to 3 tbsp chicken bouillon
- chopped broccolli optional
- 8 ounce noodles
- Carbohydrate 22.4269570074711 g
- Cholesterol 88.0508795232 mg
- Fat 15.0638874355255 g
- Fiber 2.37142656207389 g
- Protein 21.5796733518189 g
- Saturated Fat 4.2730486563996 g
- Serving Size 1 1 Serving (178g)
- Sodium 104.472224048426 mg
- Sugar 20.0555304453972 g
- Trans Fat 1.37452208378037 g
- Calories 314 calories
In a large soup pot or Dutch oven, put chicken, water, onion, celery, parsley, bouillon, bay leaf, salt, pepper, and thyme. Bring to a boil; reduce heat and simmer 2 1/2 to 3 hours. Remove chicken from broth. Strain broth and skim fat. Return broth to pot. Remove chicken from bones and add to broth. Add carrots, celery, and other vegetables as desired. Bring to a boil again; reduce heat. Add packaged or homemade noodles. Cook10to15minutes,until vegetablesaretender and noodles are cooked.
