Nutritional Info

Nutrition Facts

Serving Size 1 (412g)

Calories 593
Calories from Fat 174 (29%)
Amount Per Serving %DIV
Total Fat 19.3g 30%
Saturated Fat 6.7g 34%
Monounsaturated Fat 8g
Polyunsaturated Fat 4.6g
Trans Fat 0.0g
Cholesterol 281mg 94%
Sodium 962.8mg 42%
Potassium 669.6mg 14%
Total Carbohydrate 9.3g 3%
Dietary Fiber 0.5g 2%
Sugars 0.2g
Protein 89.1g 178%

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Recipe Description
There is nothing better than freshly made chicken soup.  It's just what the doctor (and Grandma) ordered!  
Prep time
1 hr
Cook time
1 hr 50 min
Ready In
2 hr 50 min

Ingredients

Serves Tool

Serves To:USMetric
2 Cup(c)  egg noodles
1 1/2 Teaspoon(t)  basil, dried
2 Clove(clv)  garlic, halved
1/4 Cup(c)  dry white wine
1   bay leaf
3 Pound(lb)  chicken, quartered
1 Teaspoon(t)  peppercorns
10 Cup(c)  water
1 Teaspoon(t)  salt
1 Teaspoon(t)  thyme, dried
3   parsley sprigs
2   stalks celery, including some tops, cut up
3   carrots, cut into 4 pieces
1   yellow onion, quartered

Preparation

In a large soup pot, combine chicken, water, vegetables and garlic.  Bring to a boil.  Skim off foam.  Add parsley, basil, thyme, salt, peppercorns, bay leaf and wine.  Reduce heat to medium low, and simmer, covered, until chicken is very tender, 1 to 1 1/2 hours.  Remove chicken to a plate to cool.  Drain stock into a bowl and discard solids.  Using a fat separator, degrease stock and return to the pan, or, if time allows, refrigerate overnight and remove fat that forms on top.  Remove skin and bones from chicken and discard.  Cut chicken into bite sized pieces and add 2 to 3 cups chicken to stock (use the remainder for other purposes).  Add noodles and vegetables and bring to a boil.  Reduce heat to medium low and cook, uncovered, until noodles are tender, about 10 minutes.  Taste for seasoning.

Additional notes

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