Chicken Noodle Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
3 |
tablespoons |
unsalted butter -- divided |
|
1 |
cup |
celery -- diced |
|
1 |
cup |
carrots -- diced |
|
1 |
small |
onion -- diced |
|
1 1/2 |
pounds |
chicken breast |
|
1/2 |
teaspoon |
poultry seasoning homemade -- see recipe |
|
1 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1 |
teaspoon |
low sodium Worcestershire sauce |
|
1/4 |
teaspoon |
celery seeds |
|
48 |
ounces |
low sodium chicken broth |
| 1/2 | cup | white wine |
|
4 |
ounces |
egg noodles |
| Melt 2 tablespoons of the butter in large saucepan. Add chicken and cook until golden on both sides. Pour out excess chicken fat and melt remaining butter. Cook onions, celery, and carrots until softened. Add broth, wine, poultry seasoning, salt, pepper, Worcestershire sauce, and celery seeds. Heat to boiling. Reduce to a simmer. Cook for 15 minutes. Shred chicken and return to pot. Add noodles and simmer for another 10 to 15 minutes or until noodles are tender. Makes 6 servings. |
| Per Serving: 328 Calories; 8g Fat (23.3% calories from fat); 40g Protein; 20g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 807mg Sodium. Exchanges: 1 Grain (Starch); 5 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates. |