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Ingredients
- 2 cups broad egg noodles
- 2 teaspoons canola oil
- 3 boneless skinless chicken thighs or 1 breast cut into thirds
- 1/2 onion, cut into large pieces (this allows you to remove them easily from broth)
- 1 carrot, peeled and sliced
- 1 clove garlic, sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon each salt and freshly ground black pepper
- 4 cups reduced-sodium chicken broth
- 1 cup water
View Full Recipe at The Cook-a-Palooza Experience
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1447g | |
| Calories 571 | |
| Calories from Fat 143 | 25% |
| Total Fat 16.33g | 20% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.16g | |
| Cholesterol 122mg | 41% |
| Sodium 2204mg | 92% |
| Potassium 1386mg | 40% |
| Total Carbs 69.43g | 19% |
| Dietary Fiber 9.1g | 30% |
| Sugars 6.17g | 4% |
| Protein 35.39g | 57% |
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