Directions:
- Preheat oven to 350 degrees.
- Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin and shred or dice the chicken meat.
- Bring the chicken stock to a simmer in a large pot and add the celery, carrots and noodles. Simmer uncovered for about 10 minutes, until noodles are cooked.
- Add the cooked chicken meat and parsley and heat through.
- Season to taste and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.18 Kcal (1068 kJ) | ||
| Calories from fat | 78.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.71g | 13% | |
|---|---|---|---|
| Cholesterol | 49.43mg | 16% | |
| Sodium | 664.87mg | 28% | |
| Potassium | 547.58mg | 12% | |
| Total Carbs | 26.12g | 9% | |
| Sugars | 7.52g | 30% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 19.01g | 38% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 5% | |
| Calcium | 36.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 64.55 Kcal (270 kJ) | ||
| Calories from fat | 19.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 13% | |
|---|---|---|---|
| Cholesterol | 12.5mg | 16% | |
| Sodium | 168.19mg | 28% | |
| Potassium | 138.52mg | 12% | |
| Total Carbs | 6.61g | 9% | |
| Sugars | 1.9g | 30% | |
| Dietary Fiber | 0.36g | 6% | |
| Protein | 4.81g | 38% | |
| Vitamin C | 1.1mg | 7% | |
| Iron | 0.3mg | 5% | |
| Calcium | 9.2mg | 4% | |
* 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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