Directions:
- In a large saucepan, combine the chicken, halved onion, garlic, bay leaf and enough water to cover. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through, 15-20 minutes.
- While the chicken is cooking, in a soup pot or Dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Add the chopped onion, carrots and celery; add the sugar and season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes.
- Add the chicken broth and 2 cups water to the pot and bring to a boil. Shred the poached chicken into pieces and add to the soup. Stir in the egg noodles and cook until al dente, about 5 minutes. Turn off the heat and stir in the scallions, parsley, dill and lemon peel. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.56 Kcal (1430 kJ) | ||
| Calories from fat | 95.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.66g | 16% | |
|---|---|---|---|
| Cholesterol | 64.88mg | 22% | |
| Sodium | 1111.32mg | 46% | |
| Potassium | 898.3mg | 19% | |
| Total Carbs | 40.47g | 13% | |
| Sugars | 7.48g | 30% | |
| Dietary Fiber | 5.49g | 22% | |
| Protein | 18.75g | 37% | |
| Vitamin C | 33.2mg | 55% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 2mg | 11% | |
| Calcium | 102.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 66.38 Kcal (278 kJ) | ||
| Calories from fat | 18.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.07g | 16% | |
|---|---|---|---|
| Cholesterol | 12.61mg | 22% | |
| Sodium | 215.99mg | 46% | |
| Potassium | 174.59mg | 19% | |
| Total Carbs | 7.87g | 13% | |
| Sugars | 1.45g | 30% | |
| Dietary Fiber | 1.07g | 22% | |
| Protein | 3.64g | 37% | |
| Vitamin C | 6.4mg | 55% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.4mg | 11% | |
| Calcium | 19.9mg | 10% | |
* 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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