Directions:
- In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon.
- Bring to a boil.
- Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.
- Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender.
- Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.56 Kcal (484 kJ) | ||
| Calories from fat | 43.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.87g | 7% | |
|---|---|---|---|
| Cholesterol | 45.16mg | 15% | |
| Sodium | 533.53mg | 22% | |
| Potassium | 236.49mg | 5% | |
| Total Carbs | 6.06g | 2% | |
| Sugars | 1.22g | 5% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 12.48g | 25% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 31.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 42.52 Kcal (178 kJ) | ||
| Calories from fat | 16.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 7% | |
|---|---|---|---|
| Cholesterol | 16.62mg | 15% | |
| Sodium | 196.33mg | 22% | |
| Potassium | 87.02mg | 5% | |
| Total Carbs | 2.23g | 2% | |
| Sugars | 0.45g | 5% | |
| Dietary Fiber | 0.28g | 3% | |
| Protein | 4.59g | 25% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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