Recipe Details
Ingredients
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3tablespoonsvegetable oil
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2onions, diced
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6stalkscelery, diced
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6carrot, diced
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¾tablespoonchopped fresh rosemary
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¾tablespoonchopped fresh tarragon
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¾tablespoonchopped fresh thyme
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¾tablespoonchopped Italian flat leaf parsley
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4quartslow-fat, low-sodium chicken broth
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3 ½cupscubed skinless, boneless chicken breast meat
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1(16 ounce) packageegg noodles
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salt and pepper to taste
Cooking Directions
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In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme, and parsley and cook covered until vegetables are soft, 5 to 10 minutes.
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Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
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Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories276 | |
| % Daily Value * | |
| Total Fat 7g |
8% |
| Saturated Fat 1g |
7% |
| Cholesterol 65mg |
22% |
| Sodium 593mg |
26% |
| Total Carbohydrate 30g |
11% |
| Dietary Fiber 4g |
14% |
| Total Sugars 3g |
|
| Protein 23g |
46% |
| Vitamin C 27mg |
30% |
| Calcium 60mg |
5% |
| Iron 3mg |
16% |
| Potassium 614mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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