Nothing hits the spot like a good bowl of soup on a cool fall day. Not only is soup delicious, its also calorie/point friendly and the leftovers freeze well.
Chicken Broth, 10 cup (8 fl oz) (I make my own, but you can use store bought)
Roasting Chicken, light meat, 3 cup, chopped or diced
Celery, cooked, 1 cup, diced
Carrots, raw, 1 cup, chopped
Onions, raw, 1 cup, chopped
Olive Oil, 1 tbsp
Enriched Egg Noodles (dry), 2 cup
Parsley, raw 1 Tablespoon, 8 tbsp
Chop Carrot, Parsley, Onion and Celery. In a stock pot heat oil, add chopped vegetables and 1/2 the chopped parsley.
Cook for 2-3 minutes till aromatic. Add chicken stock and bring to boil. Add noodles and chicken. Cook until noodles are tender.
Serve with a bit of fresh parsley and enjoy.
Leftovers freeze well.
Nutrition Facts
8 Servings
Amount Per Serving
Calories 169.3
Total Fat 5.1 g
Saturated Fat 2.0 g
Polyunsat.Fat 1.4 g
Monounsat.Fat 3.6 g
Cholesterol 58.6 mg
Sodium 1,258.5 mg
Potassium 793.1 mg
Total Carbs 13.3 g
Dietary Fiber 1.5 g
Sugars 2.8 g
Protein 17.6 g
Mmm, Mmm, Good! One suggestion – next time you make it, squeeze the juice from a lemon into it. It adds so much flavor!
Thanks, I will try that!