Nutrition balance score
Good
Glycemic Index
50
Low
Nutrition per serving
Calories2772.7 kcal (139%)
Total Fat145.5 g (208%)
Carbs157.8 g (61%)
Sugars29.9 g (33%)
Protein204.4 g (409%)
Sodium9584.4 mg (479%)
Fiber19.2 g (69%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1whole chicken
or fryer, cut up
3.5 quartswater
1onion
peeled and quartered
1 ½ teaspoonsitalian seasoning
1 teaspoonlemon-pepper seasoning
3cloves garlic
minced
4bay leaves
3chicken bouillon cubes
kosher salt
pepper
2 cupscarrots
sliced
2 cupscelery
sliced
2 ½ cupsegg noodles
uncooked
1 cupsliced mushrooms
3 tablespoonsfresh parsley leaves
chopped
2 teaspoonsfresh rosemary leaves
chopped
1 cupgrated parmesan
¾ cupheavy cream
optional
kosher salt
black pepper
Instructions
Step 1
For the stock, add all ingredients to a soup pot. Cook until chicken is tender, about 1 to 1 1/2 hours
Step 2
Remove chicken from pot and set aside to cool
Step 3
Remove and discard bay leaves and onion
Step 4
When chicken is cool enough to touch, pull meat off the bone. Discard bones, skin, and cartilage. Set chicken aside.
Step 5
For the soup, bring stock back to a boil, add carrots and cook for 3 minutes.
Step 6
Add celery and continue to cook for 5 to 10 minutes
Step 7
Add egg noodles and cook according to package directions. When noodle are done, reduce heat to low
Step 8
Add chicken, mushrooms, parsley, and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes
Step 9
Adjust seasoning as needed
Notes
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