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Chunky Chicken Noodle Soup

Photo: Oxmoor House
Yield 6 servings (serving size: 1 cup)

Ingredients

  • 1 (3-pound) broiler-fryer, cut up and skinned
  • 4 cups water
  • 3/4 teaspoon poultry seasoning
  • 1/4 teaspoon dried thyme
  • 3 celery tops
  • 2 cups water
  • 2 ounces uncooked medium egg noodles
  • 1/2 cup sliced celery
  • 1/2 cup sliced carrot
  • 1/3 cup sliced green onions
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons chicken-flavored bouillon granules
  • 1/4 teaspoon coarsely ground black pepper
  • 1 bay leaf
  • Additional coarsely ground black pepper (optional)

Nutrition Information

  • calories 204
  • caloriesfromfat 0.0 %
  • fat 6.9 g
  • satfat 1.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.4 g
  • carbohydrate 9.1 g
  • fiber 1 g
  • cholesterol 82 mg
  • iron 0.0 mg
  • sodium 358 mg
  • calcium 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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