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Add a photoServings: 6
Ingredients
- 1 lb chicken breast fillets
- 1 lb chicken thigh fillets Vegetable oil as needed
- 2 Tbsp. butter
- 1 c. minced onion
- 1/2 c. diced celery
- 4 c. chicken stock
- 2 c. water
- 1 c. sliced carrot
- 1 tsp salt
- 1/2 tsp freshly-cracked black pepper
- 1/2 tsp chopped fresh parsley
- 2 c. egg noodles Chopped fresh parsley
Directions
- Preheat oven to 375 degrees.
- Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet. Bake for 25 min. Remove the chicken from the oven when it's done and set it aside to cold.
- Heat the butter in a large saucepan or possibly dutch oven over medium heat. Saute/fry the onion and celery in the saucepan for just 4 to 5 min. You do not want to brown the veggies.
- Dice the chicken and add in it to the pot along with the remaining ingredients, except the noodles. Bring the soup to a boil, reduce the heat and simmer for 30 min or possibly till the carrots are soft.
- Add in the noodles and simmer for an additional 15 min, or possibly till the noodles are tender. Serve with a healthy pinch of chopped fresh parsley sprinkled on top.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 173 | 51% |
| Total Fat 19.34g | 24% |
| Saturated Fat 6.88g | 28% |
| Trans Fat 0.21g | |
| Cholesterol 110mg | 37% |
| Sodium 773mg | 32% |
| Potassium 522mg | 15% |
| Total Carbs 13.95g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.3g | 2% |
| Protein 26.83g | 43% |
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