Photo: Cala
Chicken Noodle Soup
11 ingredients
Serves 4.
openrecipes
To make chicken and rice soup, substitute 1 cup cooked white rice for the noodles. Add the rice to the soup about 2 minutes before serving in the second step.
Estimated Nutrition (whole recipe, rough)
450
Calories
40g
Protein
23g
Fat
21g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. olive oil
- 2 celery stalks, finely chopped
- 1 leek, white portion only, halved, rinsed and thinly sliced
- 1 carrot, finely chopped
- 5 cups chicken stock, homemade (see related recipe at left) or purchased
- 1 bay leaf
- 1/4 tsp. dried thyme
- 2 cups shredded cooked chicken, homemade (see related recipe at left) or purchased
- 1/2 lb. dried egg noodles
- Salt and freshly ground pepper, to taste
- 1/4 cup minced fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes