Directions:
- Boil chicken in a dutch oven until fully cooked. discard the water, fat, skin and bones. Set chicken aside on a plate.
- Pour 12 cups of fresh water the bouillon cubes,thyme and bring to a boil and make sure bouillon cubes have dissolved. add sliced carrots (I like the peeled ones in the bag).
- Reduce heat add the chicken that was set aside and the egg noodles let simmer about 20 minutes, stirring and mixing occasionally.
- Then add salt and pepper to taste pour in the 1/2 cup of reduced fat milk. mix well, let cool about 10 minutes and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 920.63 Kcal (3854 kJ) | ||
| Calories from fat | 690.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.76g | 118% | |
|---|---|---|---|
| Cholesterol | 211.19mg | 70% | |
| Sodium | 1195.1mg | 50% | |
| Potassium | 448.02mg | 10% | |
| Total Carbs | 33.56g | 11% | |
| Sugars | 3.5g | 14% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 23.47g | 47% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.6mg | 9% | |
| Calcium | 81.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 185.31 Kcal (776 kJ) | ||
| Calories from fat | 139.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.45g | 118% | |
|---|---|---|---|
| Cholesterol | 42.51mg | 70% | |
| Sodium | 240.56mg | 50% | |
| Potassium | 90.18mg | 10% | |
| Total Carbs | 6.76g | 11% | |
| Sugars | 0.7g | 14% | |
| Dietary Fiber | 0.49g | 10% | |
| Protein | 4.72g | 47% | |
| Vitamin C | 0.5mg | 4% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.3mg | 9% | |
| Calcium | 16.3mg | 8% | |
* 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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