There are many recipes for chicken noodle soup, but they all generally follow the same basic principle: chicken broth, noodles, and chicken. Some recipes might also include vegetables like carrots, celery, or onion.
To make stock: In a large sauce pot combine chicken pieces, onion, bayleaves, peppercorns, half the carrots, half the celery and 8 cups water.
Bring to a boil; cover and simmer for 1 hour.
Strain and discardvegetables and bay leaves.
Return stock to pot.
Shred chicken and add tostock.
Add remaining vegetables, dill, lemon juice.
Bring to a boil; coverand simmer for 15 minutes (vegetables tender crisp).
Stir in noodles.
Serve or refrigerate.
Makes about 12 1 cup servings.
Each serving = 94cal, 6 g pro, 3 g fat, 22 mg chol, 12 g carbs, 29 mg sodium.
Percebt ofcalories from fat = 29 % .
Ingredients
Directions
To make stock: In a large sauce pot combine chicken pieces, onion, bayleaves, peppercorns, half the carrots, half the celery and 8 cups water.
Bring to a boil; cover and simmer for 1 hour.
Strain and discardvegetables and bay leaves.
Return stock to pot.
Shred chicken and add tostock.
Add remaining vegetables, dill, lemon juice.
Bring to a boil; coverand simmer for 15 minutes (vegetables tender crisp).
Stir in noodles.
Serve or refrigerate.
Makes about 12 1 cup servings.
Each serving = 94cal, 6 g pro, 3 g fat, 22 mg chol, 12 g carbs, 29 mg sodium.
Percebt ofcalories from fat = 29 % .
