Hearty Chicken Noodle Soup
Prep Time: 1 Hour (Ready in 1 Hour 45 Minutes)
8 (1-1/3-cup) servings
Ingredients:
4½ to 5 lb. cut-up frying chickens, skin removed if desired
2 quarts (8 cups) water
1 cup chopped onions
1 cup chopped celery
1 cup celery leaves
1 bay leaf
2 teaspoons salt
½ teaspoon pepper
¼ teaspoon poultry seasoning, if desired
5 carrots, cut into 1/2-inch slices
1¾ oz. (1 cup) uncooked wide egg noodles
1 (11-oz.) can Whole Kernel Sweet Corn, undrained
Directions:
1. In 4-quart Dutch oven or stockpot, combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper and poultry seasoning. Bring to a boil. Cover; simmer 45 minutes or until chicken is fork-tender, no longer pink and juices run clear. Add carrots; cook 15 minutes.
2. Remove chicken from Dutch oven. Cut meat from bones. Skim off and discard fat from soup. Return meat to soup. Bring to a boil. Reduce heat to low; simmer uncovered, 10 to 15 minutes or until carrots are almost tender.
3. Add noodles and corn; return to a boil. Cook over medium heat for 10 to 15 minutes or until noodles are tender. Remove celery leaves and bay leaf. If desired, garnish with chopped parsley.
Tip: To make this recipe even more friendly for your heart, try preparing it with 1 tsp salt instead of 2 tsp and use egg noodles made from whole wheat!
Nutritional Information:
1 Serving: Calories 250 (calories from fat 60); Fat 7g (Saturated 2g); Cholesterol 80mg; Sodium 760mg; Dietary fiber 3g
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