Directions:
- Rinse chicken and put in large pot or Dutch oven, season with salt and pepper. Cover with water and add onion, celery, garlic, carrots, bay leaf and peppercorns. Bring to a boil, cover and simmer for about 1 hour or until chicken is done.
- Remove chicken and set aside to cool, drain broth into a bowl. Shred chicken .
- For soup, put butter in same pot and melt. Add onion, celery and garlic, saute until softened. Add the shredded chicken and the rest of soup ingredient along with reserved broth. Bring to a boil and then lower temperature to low and cook until veggies and noodles are fork tender. Remove bay leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1114.38 Kcal (4666 kJ) | ||
| Calories from fat | 489.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.44g | 84% | |
|---|---|---|---|
| Cholesterol | 371.41mg | 124% | |
| Sodium | 992.2mg | 41% | |
| Potassium | 1545.52mg | 33% | |
| Total Carbs | 93.09g | 31% | |
| Sugars | 15.58g | 62% | |
| Dietary Fiber | 11.16g | 45% | |
| Protein | 59.84g | 120% | |
| Vitamin C | 23.8mg | 40% | |
| Vitamin A | 2.5mg | 84% | |
| Iron | 5.6mg | 31% | |
| Calcium | 154.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 136.63 Kcal (572 kJ) | ||
| Calories from fat | 60.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.67g | 84% | |
|---|---|---|---|
| Cholesterol | 45.54mg | 124% | |
| Sodium | 121.65mg | 41% | |
| Potassium | 189.49mg | 33% | |
| Total Carbs | 11.41g | 31% | |
| Sugars | 1.91g | 62% | |
| Dietary Fiber | 1.37g | 45% | |
| Protein | 7.34g | 120% | |
| Vitamin C | 2.9mg | 40% | |
| Vitamin A | 0.3mg | 84% | |
| Iron | 0.7mg | 31% | |
| Calcium | 18.9mg | 15% | |
* 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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