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Ingredients
- 2 1/2 pound chicken, cut up
- 1 quart. water
- 4 med. carrots, cut into 1/2" slices (about 2 c.)
- 4 med. stalks celery, cut into 1/2" slices (about 2 c.)
- 1 tbsp. salt
- 1 tbsp. monosodium glutamate
- 1 teaspoon sugar
- 1/4 teaspoon pepper
- 3 chicken bouillon cubes
- 2 c. uncooked thin egg noodles
Directions
- Heat all ingredients except noodles to boiling in 4 qt Dutch oven; reduce heat. Cover and simmer till chicken is done, about 45 min. Skim fat if necessary. Cook noodles; remove chicken from broth, cold slightly. Remove chicken from bones and skin. Cut chicken into 1" pcs. Add in chicken and noodles to broth; heat till warm, about 5 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2914g | |
| Calories 2194 | |
| Calories from Fat 1119 | 51% |
| Total Fat 124.39g | 155% |
| Saturated Fat 35.43g | 142% |
| Trans Fat 0.05g | |
| Cholesterol 642mg | 214% |
| Sodium 17100mg | 713% |
| Potassium 3337mg | 95% |
| Total Carbs 86.48g | 23% |
| Dietary Fiber 11.0g | 37% |
| Sugars 20.62g | 14% |
| Protein 171.79g | 275% |
