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Chicken Noodle Soup With Parsley

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  Chicken 2 1⁄2 Pound (1 In Number)
  Chicken stock 4 Cup (64 tbs) (Or Broth)
  Water 6 Cup (96 tbs)
  Parsley stems 8
  Onion 1⁄2 Medium (Keep The Skin On)
  Bay leaf 1
  Thin egg noodles 1 Cup (16 tbs) (Uncooked)
  Salt 2 Teaspoon (Or To Taste)

1. Wash the chicken well. Place it in a pot with the broth and enough water to completely cover. Bring to a boil and skim off any foam that rises to the surface. Reduce heat to a simmer.
2. Using cotton twine or string, tie together the parsley stems, the onion half, and the bay leaf. Add this bundle to the soup and simmer over low heat until the chicken is cooked, about
45 minutes.
3. Remove the chicken from the soup; set aside. Discard the onion bundle. Add the noodles to the soup and simmer until they are cooked. Meanwhile, dice about one-quarter of the chicken meat. Save the rest of the meat for another use, such as potpie.
4. Add diced chicken meat back to the soup. Season to taste.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2933 Calories from Fat 1280

% Daily Value*

Total Fat 142 g218.9%

Saturated Fat 40.3 g201.6%

Trans Fat 0.1 g

Cholesterol 882.6 mg294.2%

Sodium 6018.9 mg250.8%

Total Carbohydrates 125 g41.6%

Dietary Fiber 6 g24.1%

Sugars 21.7 g

Protein 271 g542.7%

Vitamin A 41.6% Vitamin C 37.6%

Calcium 24% Iron 79.8%

*Based on a 2000 Calorie diet

Chicken Noodle Soup With Parsley Recipe