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Ingredients
- 3 lg. chicken thighs
- 1 chicken breast
- 5 c. water
- 2 stalks celery
- 1 can cream of chicken soup
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 c. noodles
- 1 carrot
Directions
- Cook chicken in 5 c. of water till done. Let cold and debone. Add in chicken to the broth along with diced celery and sliced carrots. Cook over high heat for 10 min. Add in cream of chicken soup and simmer for 10-15 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2134g | |
| Calories 1699 | |
| Calories from Fat 474 | 28% |
| Total Fat 52.72g | 66% |
| Saturated Fat 14.94g | 60% |
| Trans Fat 0.46g | |
| Cholesterol 227mg | 76% |
| Sodium 5087mg | 212% |
| Potassium 1172mg | 33% |
| Total Carbs 227.45g | 61% |
| Dietary Fiber 7.0g | 23% |
| Sugars 5.54g | 4% |
| Protein 68.98g | 110% |
