from-oxmoorhouse

Chunky Chicken Noodle Soup

Chunky Chicken Noodle Soup Photo: Oxmoor House

Ingredients

  • 1 (3-pound) broiler-fryer, cut up and skinned
  • 4 cups water
  • 3/4 teaspoon poultry seasoning
  • 1/4 teaspoon dried thyme
  • 3 celery tops
  • 2 cups water
  • 2 ounces uncooked medium egg noodles
  • 1/2 cup sliced celery
  • 1/2 cup sliced carrot
  • 1/3 cup sliced green onions
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons chicken-flavored bouillon granules
  • 1/4 teaspoon coarsely ground black pepper
  • 1 bay leaf
  • Additional coarsely ground black pepper (optional)

Preparation


Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth.

Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Bone and chop chicken; add to broth mixture. Cook 5 minutes or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.


  • Yield: 6 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 204
Caloriesfromfat per serving: 0.0%
Fat per serving: 6.9g
Saturated fat per serving: 1.9g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 25.4g
Carbohydrate per serving: 9.1g
Fiber per serving: 1g
Cholesterol per serving: 82mg
Iron per serving: 0.0mg
Sodium per serving: 358mg
Calcium per serving: 0.0mg

Good to Know

Warm up any cold day with this homemade chicken soup. While still high in sodium, homemade chicken soup is generally less than store-bought soups.
All-New Complete Step-by-Step Diabetic