Chicken Noodle Soup
Serves
5
Cost/Serving
$2.07
Serving Size: 1 1/2 cups
Ingredients
- 1 pound chicken (boneless, skinless)
- 2 cups water
- 4 cups reduced sodium chicken broth
- 1 cup celery, sliced (2 large stalks celery)
- 2 cups sliced carrots (4 large carrots)
- 1 cup onion, diced (1 medium onion)
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 2 cups whole wheat wide egg noodles
Instructions
- Put chicken, water, and broth in a large saucepan. Heat over medium heat. Bring to a boil. Cook until chicken is cooked to 165°F (about 15-20 minutes). Stir occasionally while cooking.
- Wash and cut up celery, carrots, and onion while chicken cooks.
- Remove chicken from the broth and shred with a fork. Return shredded chicken to the broth.
- Add celery, carrots, onion, garlic powder, and ground black pepper. Return to a boil. Cook for 10 minutes. Stir occasionally while cooking.
- Add noodles. Cook according to package directions (about 8 minutes).
Tips
Any chicken part may be used for this recipe. Larger pieces will take longer to cook. The nutrition facts for this recipe were created using boneless, skinless chicken thighs.
Nutrition Facts
5 Servings Per RecipeServing Size: 1 1/2 cups
Amount Per Serving
Calories 220
- % Daily Value*
- Total Fat 4.5g
- 6%
- Saturated Fat 1g
- 5%
- Trans Fat 0g
- Cholesterol 85mg
- 28%
- Sodium 480mg
- 21%
- Total Carbohydrates 23g
- 8%
- Dietary Fiber 4g
- 14%
- Total Sugars 6g
- Includes 2g Added Sugars
- 4%
- Protein 22g
- Vitamin D 0mcg
- 0%
- Calcium 53mg
- 4%
- Iron 2mg
- 10%
- Potassium 557mg
- 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
