Directions:
- In a 5- to 6- quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
- Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 615.69 Kcal (2578 kJ) | ||
| Calories from fat | 224.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.98g | 38% | |
|---|---|---|---|
| Cholesterol | 96.63mg | 32% | |
| Sodium | 2587.38mg | 108% | |
| Potassium | 1107.69mg | 24% | |
| Total Carbs | 65.72g | 22% | |
| Sugars | 6.32g | 25% | |
| Dietary Fiber | 5.17g | 21% | |
| Protein | 30.07g | 60% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 3.6mg | 20% | |
| Calcium | 131.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 77.64 Kcal (325 kJ) | ||
| Calories from fat | 28.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 38% | |
|---|---|---|---|
| Cholesterol | 12.19mg | 32% | |
| Sodium | 326.27mg | 108% | |
| Potassium | 139.68mg | 24% | |
| Total Carbs | 8.29g | 22% | |
| Sugars | 0.8g | 25% | |
| Dietary Fiber | 0.65g | 21% | |
| Protein | 3.79g | 60% | |
| Vitamin C | 1.2mg | 16% | |
| Vitamin A | 0.1mg | 18% | |
| Iron | 0.4mg | 20% | |
| Calcium | 16.6mg | 13% | |
* 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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