Old-Fashioned Chicken Noodle Soup with Winter Vegetables

8
Serves
399
Calories
18
Nutrients
19
Vitamins

Ingredients

12 cups low-sodium chicken broth
1 large onion , diced
8 ounces egg noodles
1/2 cup chopped parsley

Cooking Instructions

1. Remove the skin from the chicken breasts and place them in a large soup pot. Add the chicken broth, bring it to a boil and reduce the heat so that the broth just simmers. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool.

2. Skim the fat from the broth and bring it back to a boil. Add the onion, carrots, parsnips and celery. Simmer until the vegetables are soft, about 5 minutes. Add the noodles and cook for 5 more minutes.

3. Meanwhile, discard the bones from the chicken and chop the meat into small pieces.

4. Add the chicken and parsley to the soup pot and simmer for another minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of bread.

Serving Size: 1 large bowl

Nutrition Information

Number of Servings: 8

Calories
399
Protein
49 g
Total Carbohydrate
36 g
Dietary Fiber
5 g
Soluble Fiber
1 g
Insoluble Fiber
5 g
Sugar
8 g
Total Fat
6 g
Saturated Fat
2 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
131 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
50 %
Percent Calories from Carbohydrate
37 %
Percent Calories from Fat
13 %

Vitamin A
798 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
22 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
2 mcg
Vitamin C
20 mg
Vitamin D
24 IU
Folate
112 mcg
Vitamin E
2 IU
Vitamin K
39 mcg
Pantothenic Acid
2 mg
Calcium
98 mg
Iron
3 mg
Phosphorus
439 mg
Potassium
881 mg
Sodium
555 mg
Zinc
2 mg