Hearty Chicken Noodle Soup
Hearty soup for a cool day.
2 tablespoons vegetable oil
1 cup sliced carrots
1 cup sliced celery
1 cup coarsely chopped onions
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken
10 cups water
3/4 cup frozen or canned whole kernel corn
1 tablespoon salt
1/2 teaspoon pepper
3/4 cup uncooked egg noodles
3/4 cup frozen peas
1/2 teaspoon dried thyme
In a very large (6 to 8 qt.) saucepan or Dutch oven, heat oil over medium-high heat. Add carrots, celery, and onions; cook and stir 5 minutes. Add chicken, water, corn, salt, and pepper. Bring to boil; cover, reduce heat and simmer 1-1/2 hours.
Remove chicken from broth; set aside. Skim fat from broth. Bring broth to a boil again; stir in noodles, peas, and thyme. Boil vigorously uncovered, 8 to 10 minutes or until noodles are tender, stirring occasionally. Remove chicken from bones, cut into bite-sized pieces. Stir chicken into broth.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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- PER SERVING
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Calories225
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Calories from Fat31%
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Total Fat8g
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Saturated Fat2g
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Total Carbohydrate13g
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Protein25g
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Sugars3g
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Cholesterol74mg
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Dietary Fiber2g
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Sodium1,130mg
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- DAILY VALUE
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Vitamin A67%
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Vitamin C9%
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Calcium5%
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Iron9%
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- DIETARY EXCHANGES
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Starch/Bread1
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Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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