Chicken and Vegetable Noodle Soup
A Uncategorized recipe with water, meaty chicken pieces skinned breasts thighs and/or drumsticks, instant chicken bouillon granules. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
In a 4 to 6-quart Dutch oven, combine water, chicken, bouillon, marjoram, pepper and garlic and bring to a boil.
water(8 c)meaty chicken pieces skinned breasts thighs and/or drumsticks(2 lb)instant chicken bouillon granules(2 tbsp)marjoram crushed(1 tsp)pepper(1/2 tsp)garlic halved(1 clove)chopped green or sweet red pepper(1/2 c) - 2
Reduce heat, cover and simmer 1 hour or until chicken is tender.
meaty chicken pieces skinned breasts thighs and/or drumsticks(2 lb)instant chicken bouillon granules(2 tbsp) - 3
Remove chicken; cool.
meaty chicken pieces skinned breasts thighs and/or drumsticks(2 lb)instant chicken bouillon granules(2 tbsp) - 4
Debone chicken and cut into bite-size pieces; set aside.
meaty chicken pieces skinned breasts thighs and/or drumsticks(2 lb)instant chicken bouillon granules(2 tbsp) - 5
Strain broth and return broth to pan.
- 6
Skim off fat from broth.
- 7
Add vegetables and noodles and return to boiling.
medium or wide noodles 1 1/2 c(3 oz) - 8
Simmer 10 minutes or until noodles are done.
medium or wide noodles 1 1/2 c(3 oz) - 9
Stir in parsley and chicken.
meaty chicken pieces skinned breasts thighs and/or drumsticks(2 lb)instant chicken bouillon granules(2 tbsp)snipped parsley(1/4 c) - 10
Heat through.
- 11
Serves 6.
- 12
Per Serving: 176 Calories, 5 g.
- 13
Fat, 48 mg.
- 14
Cholesterol and 437 mg.
- 15
Sodium.
Rate this recipe
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Chicken and Vegetable Noodle Soup
A Uncategorized recipe with water, meaty chicken pieces skinned breasts thighs and/or drumsticks, instant chicken bouillon granules. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
15 steps- 1
In a 4 to 6-quart Dutch oven, combine water, chicken, bouillon, marjoram, pepper and garlic and bring to a boil.
water(8 c)meaty chicken pieces skinned breasts thighs and/or drumsticks(2 lb)instant chicken bouillon granules(2 tbsp)marjoram crushed(1 tsp)pepper(1/2 tsp)garlic halved(1 clove)chopped green or sweet red pepper(1/2 c) - 2
Reduce heat, cover and simmer 1 hour or until chicken is tender.
meaty chicken pieces skinned breasts thighs and/or drumsticks(2 lb)instant chicken bouillon granules(2 tbsp) - 3
Remove chicken; cool.
meaty chicken pieces skinned breasts thighs and/or drumsticks(2 lb)instant chicken bouillon granules(2 tbsp) - 4
Debone chicken and cut into bite-size pieces; set aside.
meaty chicken pieces skinned breasts thighs and/or drumsticks(2 lb)instant chicken bouillon granules(2 tbsp) - 5
Strain broth and return broth to pan.
- 6
Skim off fat from broth.
- 7
Add vegetables and noodles and return to boiling.
medium or wide noodles 1 1/2 c(3 oz) - 8
Simmer 10 minutes or until noodles are done.
medium or wide noodles 1 1/2 c(3 oz) - 9
Stir in parsley and chicken.
meaty chicken pieces skinned breasts thighs and/or drumsticks(2 lb)instant chicken bouillon granules(2 tbsp)snipped parsley(1/4 c) - 10
Heat through.
- 11
Serves 6.
- 12
Per Serving: 176 Calories, 5 g.
- 13
Fat, 48 mg.
- 14
Cholesterol and 437 mg.
- 15
Sodium.
Rate this recipe
