CHICKEN NOODLE SOUP!!
A big favorite
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
winter
soup
main dish
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains eggs
dairy free
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 teaspoon poultry seasoning
- 12 cups chick broth (i use one lrg. can regular, and one lrg can low-sodium)
- 1 whole rotisserie chicken
- 1 or 2 bay leaves
- garlic, basil and pepper to taste
- egg noodles-2 1/2 cups or more
- Carbohydrate 3.89743125157911 g
- Cholesterol 0 mg
- Fat 0.096218750016907 g
- Fiber 1.0281875064863 g
- Protein 0.483306250185977 g
- Saturated Fat 0.0265112500071009 g
- Serving Size 1 1 Serving (50g)
- Sodium 23.3731250006763 mg
- Sugar 2.86924374509281 g
- Trans Fat 0.021188750004734 g
- Calories 17 calories
IN A LARGE SOUP PAN COMBINE BROTH AND POULTRY SEASONING. BRING TO BOIL. STIR IN CELERY, ONION, CARROTS AND CHICKEN. I CUT THE CHICKEN INTO PIECES AND JUST PUT IN WITH SKIN AND BONES AT THIS POINT . I ALSO POURED IN THE JUICES THAT HAD COLLECTED IN THE PACKAGE WITH THE CHICKEN. LET THIS SIMMER FOR ABOUT 15 MINUTES, THEN REMOVE THE CHICKEN PIECES. TAKE MEAT OFF THE BONE, CUT INTO BITE SIZE PIECES, RETURN TO POT. TASTE AND SEE IF YOU THINK IT NEEDS MORE SALT, PLUS ADD REST OF SEASONINGS. ADD NOODLES AND SIMMER TIL DONE.
