Soup, Chili & Stew
Homemade Chicken Noodle Soup
Servings and Ingredients
|1 (4-1/2 lb) Hy-Vee fryer chicken|
|1 medium white onion, diced|
|3 celery, diced|
|2 tbsp. Hy-Vee chicken bouillon|
|2 bay leaves|
|Hy-Vee salt and black pepper, to taste|
|4 qt. water|
|3 Hy-Vee carrots, peeled and chopped|
|1 (16 oz) pkg frozen Hy-Vee egg noodles|
- 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.
- Remove chicken; let cool a few minutes. Remove meat from chicken bones.
- Remove bay leaves from broth and discard.
- 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.
260 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 130mg
- Sodium: 550mg
- Total Carbohydrates: 20g
- Protein: 31g
Vitamin A 45%
Vitamin C 8%