Directions:
- In a large saucepan, warm the oil over medium heat.
- When it is hot, add the celery, leek, and carrot and saute until softened, about 5 minutes.
- Add the broth, bay leaf, thyme, and shredded chicken.
- Bring to a boil over med-high heat.
- Add the noodles, stir well, and cook just until the noodles are tender, about 10 minutes.
- Remove and discard the bay leaf from the soup.
- Season to taste with salt and pepper and serve, garnished with the parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 629.41 Kcal (2635 kJ) | ||
| Calories from fat | 265.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.47g | 45% | |
|---|---|---|---|
| Cholesterol | 98.49mg | 33% | |
| Sodium | 1759.1mg | 73% | |
| Potassium | 875.61mg | 19% | |
| Total Carbs | 61.52g | 21% | |
| Sugars | 3.47g | 14% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 26.72g | 53% | |
| Vitamin C | 30.1mg | 50% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 4.2mg | 23% | |
| Calcium | 97.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 115.36 Kcal (483 kJ) | ||
| Calories from fat | 48.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.4g | 45% | |
|---|---|---|---|
| Cholesterol | 18.05mg | 33% | |
| Sodium | 322.42mg | 73% | |
| Potassium | 160.49mg | 19% | |
| Total Carbs | 11.28g | 21% | |
| Sugars | 0.64g | 14% | |
| Dietary Fiber | 0.62g | 14% | |
| Protein | 4.9g | 53% | |
| Vitamin C | 5.5mg | 50% | |
| Iron | 0.8mg | 23% | |
| Calcium | 17.9mg | 10% | |
* 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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