Homemade Chicken SoupSubmitted by mishdave2007
Makes 24 servings
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This is a homemade soup that I make quite often. It makes the house smell wonderful and is relatively low fat. You can use low-sodium broth or soup base if you prefer, depending on your dietary needs. For the egg noodles, I prefer No Yolks Dumplings as they are cholesterol free and I like the texture/shape as well.
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Ingredients
| 24 |
oz boneless skinless chicken breasts |
| 4 |
stalks celery |
| 2 |
onions |
| 4 |
carrots |
| 6 |
oz green beans |
| 4 |
oz peas |
| 4 |
cans chicken broth |
| 10 |
oz egg noodles |
| 2 |
tsp italian seasoning |
| 2 |
tsp paprika |
| 1/4 |
tsp salt |
| 1/4 |
tsp pepper |
| 10 |
cups water |
Directions
- Place all ingredients except noodles in a large stock pot.
- Cover and cook on medium heat until chicken is fully cooked and tender (usually 1/2 hour to an hour depending on if you use fresh or frozen chicken).
- Remove chicken from pot and shred or cut into chunks.
- Add back into pot and allow to cook for 1 hour, covered.
- Add noodles and cook 1 more hour, covered.
- You can cook longer in between steps. The only thing that will get better is the flavor.
Categories
Soup
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Serving Size 272.4g |
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Amount Per Serving |
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| Vitamin A 29% |
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Vitamin C 7% |
| Calcium 2% |
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Iron 4% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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