Chicken Noodle Soup
See full recipe on: Martha Stewart
Ingredients |
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| 3 quarts homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat |
| 3 carrots, cut into 1/8-inch-thick rounds |
| Salt and freshly ground black pepper |
| 8 ounces medium egg noodles |
| Cooked chicken meat, shredded (from homemade chicken stock recipe) |
| 1/4 cup chopped fresh dill, or 1 tablespoon dried dill |
| 1/4 cup fresh flat-leaf parsley |
Nutrition 6 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 462 | — |
| Fat | 10g | 16% |
| Carbs | 47g | 15% |
| Protein | 41g | 82% |
| Fiber | 2g | 8% |
| Cholesterol | 122mg | 40% |
| Sodium | 806mg | 33% |
Preparation |
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