Directions:
- Place the first seven ingredients in a large Dutch oven and bring to a boil.
- Reduce heat, cover, and simmer 45 minutes or until chicken is tender.
- Remove chicken from broth; strain broth, discarding solids (keep broth).
- Let each cool separately in the refrigerator for 15 minutes.
- Discard skin and bones; cut chicken into bite-sized pieces and add back to broth.
- Cover and chill 8 hours.
- Skim fat from broth and discard; set aside.
- Coat a large Dutch oven with cooking spray; place over medium heat until hot.
- Add carrot, celery, and onion; saute 10 minutes.
- Add broth, sage, salt, and pepper; bring to a boil.
- Add noodles; reduce heat and simmer, uncovered, 10 minutes.
- Add peas and continue cooking until noodles are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 888.76 Kcal (3721 kJ) | ||
| Calories from fat | 469.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.2g | 80% | |
|---|---|---|---|
| Cholesterol | 330.05mg | 110% | |
| Sodium | 748.24mg | 31% | |
| Potassium | 989.66mg | 21% | |
| Total Carbs | 32.14g | 11% | |
| Sugars | 5.71g | 23% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 67.26g | 135% | |
| Vitamin C | 22mg | 37% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 5.1mg | 28% | |
| Calcium | 136mg | 14% | |
| Amount Per 100 g | |||
| Calories | 91.55 Kcal (383 kJ) | ||
| Calories from fat | 48.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.38g | 80% | |
|---|---|---|---|
| Cholesterol | 34mg | 110% | |
| Sodium | 77.08mg | 31% | |
| Potassium | 101.94mg | 21% | |
| Total Carbs | 3.31g | 11% | |
| Sugars | 0.59g | 23% | |
| Dietary Fiber | 0.45g | 17% | |
| Protein | 6.93g | 135% | |
| Vitamin C | 2.3mg | 37% | |
| Iron | 0.5mg | 28% | |
| Calcium | 14mg | 14% | |
* 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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