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:
covered percent of daily need
