Directions:
- Bring water, chicken stock, and chicken bouillon to a boil in a large stock pot. Add chicken breast, egg noodles, peas and carrots, chopped carrots, celery, onion, salt, black pepper, basil, bay leaf, and oregano. Continue to boil, uncovered, for 20 minutes. Reduce heat to medium and simmer until chicken is no longer pink in the center and noodles are tender, 5 to 10 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.39 Kcal (563 kJ) | ||
| Calories from fat | 24.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 4% | |
|---|---|---|---|
| Cholesterol | 45.87mg | 15% | |
| Sodium | 1059.79mg | 44% | |
| Potassium | 293.51mg | 6% | |
| Total Carbs | 12.92g | 4% | |
| Sugars | 2.17g | 9% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 14.93g | 30% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 47.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 38.45 Kcal (161 kJ) | ||
| Calories from fat | 6.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.77g | 4% | |
|---|---|---|---|
| Cholesterol | 13.13mg | 15% | |
| Sodium | 303.25mg | 44% | |
| Potassium | 83.99mg | 6% | |
| Total Carbs | 3.7g | 4% | |
| Sugars | 0.62g | 9% | |
| Dietary Fiber | 0.45g | 6% | |
| Protein | 4.27g | 30% | |
| Vitamin C | 0.9mg | 5% | |
| Iron | 0.2mg | 4% | |
| Calcium | 13.7mg | 5% | |
* 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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