|Home > Nutrition > Healthy Recipes > Chicken Noodle Soup|
Nutrition Information:Calories: 220
Protein: 17 g
Carbs: 28 g
Fat: 5 g
Saturated Fat: 1 g
Sodium: 240 mg
Fiber: 3 g
|1||Place chicken pieces in large kettle. Cover completely with water. Cover, bring to boil, reduce heat, and simmer 2-3 hours.|
|2||Remove cooked chicken pieces from broth with tongs or slotted spoon. Cool 10-15 minutes before separating bones and skin from meat. Break meat into bite-size pieces. Remove any bones or skin from broth.|
|3||Remove fat from broth by skimming with spoon, adding and removing ice cubes, or blotting top of broth with paper towels.|
|4||Put chicken meat, seasonings and vegetables into stock.|
|5||Bring broth to a boil, cover, reduce heat and cook about 15-20 minutes on medium heat until sliced carrots are crispy-tender.|
|6||Add noodles and boil uncovered for about 6-7 minutes, stirring occasionally to break up any noodles that might stick together.|
|7||Refrigerate or freeze leftovers within 2 hours of cooking. If refrigerated, use within 2 days. When reheating, bring to a boil.|
|Related Recipes||All Soup Recipes|
|Mushroom Barley Soup
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||Fiery Lentil Soup
||Mexican Pozole Soup
Category: Side Dish
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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