Ingredients
Preparation
Place chicken, onion, celery, chicken bouillon, bay leaves, salt and pepper in a 5-quart Dutch oven.
Add water.
Cook at a medium simmer for 3 to 4 hours.
Remove chicken; let cool a few minutes. Remove meat from chicken bones.
Remove bay leaves from broth and discard.
Return chicken meat to broth. Add carrots and noodles.
Bring to a boil; reduce heat and simmer about 20 to 25 minutes or until carrots are tender.
Yield
Serves 14 (1 cup each).
Nutrition Facts
Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 14 (1 cup each).
Amount Per Serving:
Calories: 260
Calories from Fat: 45
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 5g
7%
Carbohydrates 20g
6%
Dietary Fiber < 1g
4%
Saturated Fat 1.5g
7%
Calories 260kcal
13%
Cholesterol 130mg
43%
Protein 31g
51%
Sodium 550mg
22%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
