Directions:
- In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
- Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
- Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.06 Kcal (783 kJ) | ||
| Calories from fat | 79.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.78g | 14% | |
|---|---|---|---|
| Cholesterol | 42.71mg | 14% | |
| Sodium | 367.01mg | 15% | |
| Potassium | 689.49mg | 15% | |
| Total Carbs | 10.67g | 4% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 21.39g | 43% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.2mg | 1% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 39.28 Kcal (164 kJ) | ||
| Calories from fat | 16.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 14% | |
|---|---|---|---|
| Cholesterol | 8.97mg | 14% | |
| Sodium | 77.07mg | 15% | |
| Potassium | 144.79mg | 15% | |
| Total Carbs | 2.24g | 4% | |
| Sugars | 0.62g | 12% | |
| Dietary Fiber | 0.43g | 8% | |
| Protein | 4.49g | 43% | |
| Vitamin C | 1mg | 8% | |
| Vitamin A | 0.1mg | 10% | |
| Calcium | 9.7mg | 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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