Chicken noodle soup
Homemade chicken broth with egg noodles, carrot, celery and onion.
- Number of servings
- 2
Nutrients
For entire dish
- Calories
- 356 kcal
- Protein
- 30.8 g
- Carbohydrates
- 45.9 g
- Fat
- 5.1 g
- Fiber
- 4.6 g
Per serving
- Calories
- 178 kcal
- Protein
- 15.4 g
- Carbohydrates
- 23 g
- Fat
- 2.6 g
- Fiber
- 2.3 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 436.7 mcg
- C
- 7 mg
- K
- 66.2 mcg
- B9
- 7.6 mcg
- B12
- 0.3 mcg
- Fe
- 1.8 mg
Ingredients
- Chicken breast — 100 g
- Egg noodles dry — 50 g
- Carrot — 50 g
- Celery — 30 g
- Onion — 40 g
- Still water — 450 g
- Parsley — 3 g
- Table salt — 3 g
- Black pepper — 1 g
Cooking instructions
- Cut the chicken breast into small pieces.
- Dice the carrot, celery and onion.
- Chop the parsley.
- Bring the water to a boil in a pot.
- Add the chicken and simmer for 15 minutes.
- Add the vegetables and cook for 10 minutes.
- Stir in the noodles and simmer for 8 minutes until tender.
- Season with the salt and black pepper.
- Ladle the soup into bowls and sprinkle with the parsley.