Chicken and Noodle Soup with Vegetables
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Ingredients |
|---|
| A 5 to 6 pound fowl or 2 pounds chicken backs, 1 pound gizzards |
| 1 pound chicken legs and thighs |
| 3 quarts water |
| 1 onion stuck with 2 cloves |
| 1 leek |
| 1 carrot |
| Salt |
| 10 peppercorns |
| 1/2 cup finely chopped onion |
| 1/2 cup finely diced carrot |
| 1/2 cup finely cut green beans |
| 4 ounces egg noodles |
| 1 cup frozen or fresh peas |
| Chopped parsley |
Nutrition 20 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 354 | — |
| Fat | 22g | 34% |
| Carbs | 7g | 2% |
| Protein | 28g | 56% |
| Fiber | 1g | 4% |
| Cholesterol | 119mg | 39% |
| Sodium | 120mg | 5% |
Preparation |
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