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 |
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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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