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Chicken Noodle Soup

This document provides the nutrition facts and ingredients and directions for making homemade chicken noodle soup. It yields 6 servings with each providing 273 calories, 8.1g of total fat, and 618mg of sodium. Key ingredients include canola oil, carrots, onions, celery, chicken stock, thyme, rotini pasta, and shredded chicken. The directions involve sautéing vegetables, bringing stock to a boil, cooking pasta for 8 minutes, and adding chicken to heat through.

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Ravi Bhollah
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46 views1 page

Chicken Noodle Soup

This document provides the nutrition facts and ingredients and directions for making homemade chicken noodle soup. It yields 6 servings with each providing 273 calories, 8.1g of total fat, and 618mg of sodium. Key ingredients include canola oil, carrots, onions, celery, chicken stock, thyme, rotini pasta, and shredded chicken. The directions involve sautéing vegetables, bringing stock to a boil, cooking pasta for 8 minutes, and adding chicken to heat through.

Uploaded by

Ravi Bhollah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Nutrition Facts:

Homemade Chicken Noodle Soup Yield Yields 6


Servings for

Code $10.79

$, Q, DF Calories 273
Total Fat 8.1 g
Ingredients Needed: Sat Fat 1.2 g
 1 1/2 tablespoons canola oil Sodium 618 mg
 1 1/2 cups carrots, thinly sliced
 1 cup onion, finely chopped Fiber 4g
 2/3 cup celery, thinly sliced
Calcium 56 mg
 2 cups water
 1 (32-ounce) container unsalted chicken Iron 2 mg
stock
Sugars 1g
 1 teaspoon dried thyme
 6 ounces whole-grain rotini (about 2 cups)
 12 ounces skinless, boneless rotisserie
chicken breast and thigh, shredded
 1/4 teaspoon black pepper

Recipe Directions:
 Heat a large saucepan over medium-high heat

 Add oil to pan; swirl to coat

 Add carrot, onion and celery and sauté 5 minutes

 Pour water and stock into a bowl and microwave for 5 minutes. (This saves up to 10
minutes in the pot.)

 Add stock mixture to pan and bring to a boil

 Stir in thyme and pasta and reduce heat to medium, cook 8 minutes

 Add chicken and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is
tender

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