Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Watch how to make this recipe.
Monday to Friday Chicken Noodle Soup
Getting reviews...
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 310
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 29 g
- Cholesterol
- 85 mg
- Sodium
- 1331 mg
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 310
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 29 g
- Cholesterol
- 85 mg
- Sodium
- 1331 mg
Ingredients
Directions
- Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into 1/2-inch chunks. Rinse, pat dry and mince the dill or parsley. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper.
