Directions:
- Chop onion into small pieces.
- Slice celery and peeled carrots into 1/4 inch slices.
- Add soup base to large pot filled 3/4 of the way up with water.
- Add chicken and onion to large pot and bring to a boil.
- Reduce heat to medium and add remaining vegetables.
- Add remaining spices.
- After one hour, reduce heat to low until finished.
- Cook egg noodles in medium pot.
- Serve soup over egg noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.39 Kcal (228 kJ) | ||
| Calories from fat | 5.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 1% | |
|---|---|---|---|
| Cholesterol | 24.22mg | 8% | |
| Sodium | 2029.24mg | 85% | |
| Potassium | 75.1mg | 2% | |
| Total Carbs | 8.67g | 3% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 2.36g | 5% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.7mg | 4% | |
| Calcium | 9.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 141.98 Kcal (594 kJ) | ||
| Calories from fat | 13.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 1% | |
|---|---|---|---|
| Cholesterol | 63.22mg | 8% | |
| Sodium | 5296.95mg | 85% | |
| Potassium | 196.04mg | 2% | |
| Total Carbs | 22.62g | 3% | |
| Sugars | 5.73g | 9% | |
| Dietary Fiber | 1.53g | 2% | |
| Protein | 6.16g | 5% | |
| Vitamin C | 5.4mg | 3% | |
| Vitamin A | 0.8mg | 10% | |
| Iron | 1.8mg | 4% | |
| Calcium | 25.4mg | 1% | |
* 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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