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Quick Chick and Noodle Soup Recipe

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Quick Chick and Noodle Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Olive oil | 2.00 tablespoon
  • Carrots, raw | 2.00 medium
  • Parsnips, raw | 0.50 cup slices
  • Onions raw | 1.00 medium 2-1/2" dia
  • Celery, raw | 2.00 stalk, medium 7-1/2" - 8" long
  • Spices, bay leaf | 2.00 whole
  • Salt | 1.00 tsp
  • Spices, pepper, black | 1.00 tsp, ground
  • Home prepared, chicken stock | 6.00 cup
  • Skinless chicken breast, raw | 1.00 cup breast, bone and skin removed
  • Egg noodles, dry | 1.00 cup
  • Parsley, raw | 0.25 cup chopped
  • Fresh dill weed | 0.25 cup sprigs
Nutrition Facts (Per Serving)

Calories per serving: 111.25 mg

Fat per serving: 4.91 g

Saturated fat per serving: 0.92 g

Protein per serving: 5.34 g

Sodium per serving: 460.29 mg

Cholesterol per serving: 9.78 g

Instructions

  1. Place a large pot over moderate heat and add olive oil.
  2. Work close to the stove and add peeled and chopped carrots and parsnips, chopped onion and celery to the pot as you chop.
  3. Add bay leaves and season vegetables with salt and pepper, to taste.
  4. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.
  5. Cook chicken 2 minutes and add noodles.
  6. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
  7. Stir in chopped parsley and chopped dill, remove bay leaves and serve.

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