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Sherry's Simple Chicken Soup
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Sherry's Simple Chicken Soup

50 Minutes
50 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
6 cups fat-free chicken broth
1 lb boneless skinless chicken thighs
1 cup chopped celery
1 cup chopped onion
8 oz (1/2 of 16 oz. bag) frozen carrot coins
8 oz (1/2 of 16 oz. bag) frozen mixed veggies, (peas, carrots, corn, green beans)
1 large parsnip, peeled and chopped
1 cup frozen peas
1 tsp minced garlic, or more to taste
1 bay leaf
1/4 tsp pepper
2 cups uncooked no yolk egg noodles
1/4 cup snipped fresh dill
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Let's Make It
1
Put broth, chicken, celery, onion, carrots, mixed veggies, parsnip, peas, garlic, bay leaf and pepper in large pot. Cover, bring to a boil. Reduce heat, simmer for 25 min, or until chicken is cooked and veggies are tender.
2
Discard bay leaf. Remove chicken to platter to cool. Add noodles to soup, Cover, simmer 10 min or until noodles are tender.
3
Shred chicken with two forks, add to soup along with dill.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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