Ingredients
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1 3.5-4 pound chicken, cut up, or 2 1/2 pounds meaty chicken pieces
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8 cup water
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½ cup chopped onion (1 medium)
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2 teaspoon salt
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¼ teaspoon black pepper
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1 bay leaf
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1 cup chopped carrot (2 medium)
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1 cup chopped celery (2 stalks)
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1 ½ cup dried egg noodles
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2 tablespoon snipped fresh parsley
Directions
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In a 6- to 8-quart Dutch oven combine chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until chicken is very tender.
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Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces; set aside. Discard bay leaf. Skim fat from broth.
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Bring broth to boiling. Stir in carrot and celery. Simmer, covered, about 5 minutes. Stir in noodles. Simmer, covered, 5 minutes more or until noodles are tender but still firm. Stir in chicken and parsley; heat through.
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Makes 8 servings (10 1/2 cups)
Nutrition Facts (per serving)
| 152 | Calories |
| 3g | Fat |
| 8g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 152 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 5% |
| Cholesterol 73mg | 24% |
| Sodium 684mg | 30% |
| Total Carbohydrate 8g | 3% |
| Total Sugars 1g | |
| Protein 22g | 44% |
| Vitamin C 4.7mg | 5% |
| Calcium 30.3mg | 2% |
| Iron 1.3mg | 7% |
| Potassium 331mg | 7% |
| Folate, total 28.2mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
