Directions:
- Heat pan and add olive oil.
- Sauté onion until slightly tender;
- Add garlic, salt, and pepper, and sauté for a few more minutes;
- Add chicken stock, chicken, and thyme;
- Bring to a simmer and cook for 20 minutes;
- Add carrots, celery, and parsnips and cook for 20 minutes;
- Remove thyme stems, pull leaves from stems and add back to soup
- Add noodles and cook another 15 minutes, until noodles are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.28 Kcal (813 kJ) | ||
| Calories from fat | 54.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 9% | |
|---|---|---|---|
| Cholesterol | 57.32mg | 19% | |
| Sodium | 575.22mg | 24% | |
| Potassium | 634.15mg | 13% | |
| Total Carbs | 12.7g | 4% | |
| Sugars | 6.34g | 25% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 23.58g | 47% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.4mg | 13% | |
| Calcium | 34.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 57.72 Kcal (242 kJ) | ||
| Calories from fat | 16.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 9% | |
|---|---|---|---|
| Cholesterol | 17.03mg | 19% | |
| Sodium | 170.89mg | 24% | |
| Potassium | 188.4mg | 13% | |
| Total Carbs | 3.77g | 4% | |
| Sugars | 1.88g | 25% | |
| Dietary Fiber | 0.57g | 8% | |
| Protein | 7.01g | 47% | |
| Vitamin C | 1.2mg | 7% | |
| Vitamin A | 0.1mg | 13% | |
| Calcium | 10.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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