Directions:
- Heat 2 tbs. in large stock pot.
- Brown chicken thighs, skin down first, in pan in batches until all are brown.
- Set aside.
- Melt butter in pot.
- Add onions, carrots, celary & seasoning.
- Saute 5-10 minutes.
- Last minute or two add garlic.
- When garlic is fragrent, add browned chicken thighs.
- Fill with enouch water to cover chicken & veggies.
- Add bouillon cubes.
- Cover and let simmer about an hour to an hour and a half.
- Remove from heat and remove chicken thighs, cool.
- When chicken is cool enough to work with, remove skin and shred chicken.
- Add chicken to broth and bring to boil.
- Add noodles.
- When noodles are done, enjoy!
- Serve with some nice crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.22 Kcal (503 kJ) | ||
| Calories from fat | 45.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 8% | |
|---|---|---|---|
| Cholesterol | 27.57mg | 9% | |
| Sodium | 495.95mg | 21% | |
| Potassium | 212.56mg | 5% | |
| Total Carbs | 13g | 4% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 5.37g | 11% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 26.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 175.54 Kcal (735 kJ) | ||
| Calories from fat | 66.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 8% | |
|---|---|---|---|
| Cholesterol | 40.25mg | 9% | |
| Sodium | 724.18mg | 21% | |
| Potassium | 310.38mg | 5% | |
| Total Carbs | 18.98g | 4% | |
| Sugars | 2.78g | 8% | |
| Dietary Fiber | 1.82g | 5% | |
| Protein | 7.84g | 11% | |
| Vitamin C | 13.3mg | 15% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.2mg | 4% | |
| Calcium | 38.7mg | 3% | |
* 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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