Chicken Noodle Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Chicken pieces,
6 cup: Hot water, divided
Lg stalks Celery, thin slice
1 cup: Med Carrots, thin sliced
1/2 tsp: Dried Basil,
1/4 tsp: Rosemary,
1/4 tsp: Pepper,
1 tsp: Salt,, opt.
1/2 cup: Thin Egg Noodles,
Directions:
In a 5-qt casserole combine chicken, 4 cups hot water, celery,
carrots, basil, rosemary, pepper and salt. Microwave at High 30-40
minutes, or until chicken falls easily from the bone, stirring twice
during cooking.
Remove chicken from the bones. Discard bones and skin. Dice meat and
return to caserole. Add 2 cups hot water and noodles. Cover.
Microwave at High 8-10 minutes, or until water boils. Then, Microwave
at High 7-10 minutes, or until noodles are tender. PER SERVING: 111
calories, 274 mg sodium, 6 mg cholesterol Exchanges: 1 veg, 1 1/2 low
fat meat
Source from luhu.jp
carrots, basil, rosemary, pepper and salt. Microwave at High 30-40
minutes, or until chicken falls easily from the bone, stirring twice
during cooking.
Remove chicken from the bones. Discard bones and skin. Dice meat and
return to caserole. Add 2 cups hot water and noodles. Cover.
Microwave at High 8-10 minutes, or until water boils. Then, Microwave
at High 7-10 minutes, or until noodles are tender. PER SERVING: 111
calories, 274 mg sodium, 6 mg cholesterol Exchanges: 1 veg, 1 1/2 low
fat meat
Source from luhu.jp