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Homemade Chicken Noodle Soup

18 Ratings
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Serves: 14 (1 cup each)

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All you need:

  • 1 (4-1/2 lb) Hy-Vee fryer chicken
  • 1 medium white onion, diced
  • 3 ribs celery, diced
  • 2 tbsp Hy-Vee chicken bouillon
  • 2 bay leaves
  • Hy-Vee salt and black pepper, to taste
  • 4 quarts water
  • 3 Hy-Vee carrots, peeled and chopped
  • 1 (16 oz) pkg frozen Hy-Vee egg noodles

All you do:

  1. Place chicken, onion, celery, chicken bouillon, bay leaves, salt and pepper in a 5-quart Dutch oven. Add water. Cook at a medium simmer for 3 to 4 hours.
  2. Remove chicken; let cool a few minutes. Remove meat from chicken bones.
  3. Remove bay leaves from broth and discard.
  4. Return chicken meat to broth. Add carrots and noodles. Bring to a boil; reduce heat and simmer about 20 to 25 minutes or until carrots are tender.

Daily Values:

45% vitamin A 4% calcium
8% vitamin C 10% iron

Nutrition Facts per serving:

Calories: 260 Protein: 31g
Carbohydrate: 20g Saturated Fat: 1.5g
Cholesterol: 130mg Sodium: 550mg
Dietary Fiber: 1g Sugars: 2g
Fat: 5g Trans fats: 0g
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