Directions:
- Put the chicken in a pot, cover with the water.
- Add one onion quartered, 2 carrots halved, 2 stalks of celery halved, 1 cup parsley, thyme, garlic and bay leaves.
- Boil, reduce heat and simmer, scraping off the foam at the top about 30 minutes inches.
- Simmer 1.5 hours, remove chicken. cool and remove the meat.
- Strain stock and cool (i like to cool it overnight) skim fat off the top.
- Chop the remaining 3 carrots, celery, parsnips and onion. add them to the stock and cook about an hour, adding the meat near the end to heat though.
- Cook egg noodles and pour soup over them in the bowl.
- *i never keep the noodles in the soup- they can get mushy.
- **if you like a stronger taste, add 1-2 tbs bullion to the stock.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.61 Kcal (1393 kJ) | ||
| Calories from fat | 77.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 13% | |
|---|---|---|---|
| Cholesterol | 529.8mg | 177% | |
| Sodium | 230.46mg | 10% | |
| Potassium | 838.02mg | 18% | |
| Total Carbs | 21.36g | 7% | |
| Sugars | 4.21g | 17% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 38.99g | 78% | |
| Vitamin C | 57.9mg | 97% | |
| Vitamin A | 6.3mg | 211% | |
| Iron | 13.4mg | 74% | |
| Calcium | 119mg | 12% | |
| Amount Per 100 g | |||
| Calories | 48.33 Kcal (202 kJ) | ||
| Calories from fat | 11.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 13% | |
|---|---|---|---|
| Cholesterol | 76.99mg | 177% | |
| Sodium | 33.49mg | 10% | |
| Potassium | 121.78mg | 18% | |
| Total Carbs | 3.1g | 7% | |
| Sugars | 0.61g | 17% | |
| Dietary Fiber | 0.49g | 13% | |
| Protein | 5.67g | 78% | |
| Vitamin C | 8.4mg | 97% | |
| Vitamin A | 0.9mg | 211% | |
| Iron | 1.9mg | 74% | |
| Calcium | 17.3mg | 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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