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Ingredients
- 1 whole chicken
- 3 cloves garlic, chopped
- 1 onion, minced
- 2 Tbsp. fresh parsley, chopped
- 1 stick celery, finely sliced
- a healthy pinch of sage (optional)
- 2 cans of Cream of Chicken soup
- 1 bag of frzn broccoli cuts, rinsed
- 1 bag of egg noodles
- salt and pepper to taste
- 1 8-16 ounce. bag of shredded mozzarella cheese
- butter
- lowfat milk or possibly cream
- Parmesan cheese (optional)
Directions
- Simmer chicken till tender in a medium stockpot, with garlic, onion and sage, and a tsp. of salt. Remove from heat. When cold sufficient to handle, remove meat from bones, discarding skin and bones. Return chicken to stockpot.
- Boil the egg noodles according to package directions in a separate pan. Rinse broccoli cuts under cool running water till no ice crystals remain. Add in parsley and broccoli cuts to stockpot and simmer till tender.
- Add in cream of chicken soup to stockpot; add in the mozzarella, 2 Tbsp. of butter and 1/2 c. of lowfat milk (or possibly cream). Add in salt and pepper to taste. Garnish with fresh parsley and grated parmesan cheese, if you like.
- Variations: Add in Minute Rice during last 5 min of cooking or possibly break angel hair pasta into soup during final 10 min.
- Enjoy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2826g | |
| Calories 6335 | |
| Calories from Fat 4627 | 73% |
| Total Fat 519.94g | 650% |
| Saturated Fat 256.51g | 1026% |
| Trans Fat 0.0g | |
| Cholesterol 1946mg | 649% |
| Sodium 3738mg | 156% |
| Potassium 4373mg | 125% |
| Total Carbs 65.38g | 17% |
| Dietary Fiber 5.0g | 17% |
| Sugars 9.89g | 7% |
| Protein 347.6g | 556% |
