Directions:
- In 5 quart Dutch oven, combine chicken and water. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Skim off any scum that rises to the surface. Add bouillon, 1/2 cup onions, salt, pepper and bay leaf. Simmer, covered, an additional 35 to 45 minutes or until chicken is tender. Remove chicken from broth. Remove chicken from bones and cut into bite size pieces. Skim fat from broth.
- Stir in the chicken, celery, carrots and 1/4 cup onion. Bring to a boil. Reduce heat, cover and simmer 15 minutes or until carrots are crisp-tender. Remove bay leaf. Bring to a boil. Drop noodles into boiling soup. Cook 5 to 10 minutes or until noodles are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 450.76 Kcal (1887 kJ) | ||
| Calories from fat | 203.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.56g | 35% | |
|---|---|---|---|
| Cholesterol | 8.05mg | 3% | |
| Sodium | 1265.35mg | 53% | |
| Potassium | 642.94mg | 14% | |
| Total Carbs | 25.58g | 9% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 8.16g | 33% | |
| Protein | 37.58g | 75% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 7.2mg | 40% | |
| Calcium | 120.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 86.48 Kcal (362 kJ) | ||
| Calories from fat | 38.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 35% | |
|---|---|---|---|
| Cholesterol | 1.54mg | 3% | |
| Sodium | 242.76mg | 53% | |
| Potassium | 123.35mg | 14% | |
| Total Carbs | 4.91g | 9% | |
| Sugars | 0.37g | 8% | |
| Dietary Fiber | 1.57g | 33% | |
| Protein | 7.21g | 75% | |
| Vitamin C | 0.5mg | 4% | |
| Iron | 1.4mg | 40% | |
| Calcium | 23.1mg | 12% | |
* 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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