Chunky Chicken Noodle Soup

 

Ingredients

• 1 (3-pound) broiler-fryer, cut up and skinned
• 4 cupswater
• 3/4 teaspoonpoultry seasoning
• 1/4 teaspoondried thyme
• 3 celery tops
• 2 cupswater
• 2 ouncesuncooked medium egg noodles
• 1/2 cupsliced celery
• 1/2 cupsliced carrot
• 1/3 cupsliced green onions
• 2 tablespoonsminced fresh parsley
• 2 teaspoonschicken-flavored bouillon granules
• 1/4 teaspooncoarsely ground black pepper
• 1 bay leaf
• Additional coarsely ground black pepper (optional)

 

Preparation

Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth.
Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Bone and chop chicken; add to broth mixture. Cook 5 minutes or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.

Yield: 6 servings (serving size: 1 cup)

Nutritional Information

Calories per serving:	204
Calories from fat:	0.0%
Fat per serving:	6.9g
Saturated fat per serving:	1.9g
Monounsaturated fat per serving:	0.0g
Polyunsaturated fat per serving:	0.0g
Protein per serving:	25.4g
Carbohydrates per serving:	9.1g
Fiber per serving:	1g
Cholesterol per serving:	82mg
Iron per serving:	0.0mg
Sodium per serving:	358mg
Calcium per serving:	0.0mg