Chunky Chicken Noodle Soup

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 1  (3-pound) broiler-fryer, cut up and skinned
• 4  cups  water
• 3/4  teaspoon  poultry seasoning
• 1/4  teaspoon  dried thyme
• 3  celery tops
• 2  cups  water
• 2  ounces  uncooked medium egg noodles
• 1/2  cup  sliced celery
• 1/2  cup  sliced carrot
• 1/3  cup  sliced green onions
• 2  tablespoons  minced fresh parsley
• 2  teaspoons  chicken-flavored bouillon granules
• 1/4  teaspoon  coarsely ground black pepper
• 1  bay leaf
• Additional coarsely ground black pepper (optional)

Preparation

Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth.

Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Bone and chop chicken; add to broth mixture. Cook 5 minutes or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.

Nutritional Information

Calories:

204 (0.0% from fat)

Fat:

6.9g (sat 1.9g,mono 0.0g,poly 0.0g)

Protein:

25.4g

Carbohydrate:

9.1g

Fiber:

1g

Cholesterol:

82mg

Iron:

0.0mg

Sodium:

358mg

Calcium:

0.0mg