Chunky Chicken Noodl Soup (5 PTS)

Recipe Ingredients

1		Broiler-fryer cut up and skinned - (3 lb.)
4 cups	948ml	Water
3/4		Oultry seasoning
1/4		Dried thyme
3		Celery tops
2 cups	474ml	Water
1 cup	198g / 7oz	Med. Egg noodles - uncooked
1/2 cup	55g / 1.9oz	Sliced celery
1/2 cup	55g / 1.9oz	Sliced carrot
1/3 cup	20g / 0.7oz	Sliced green onions
2		Minced fresh parsley
2		Chicken flavored bouillon granules
1/4		Coarsely ground pepper
1		Bay leaf
		Additional coarsely ground pepper
		(optional)

Recipe Instructions

Combine first 5 ingredints in a Dutch oven; bring to a boil. Cover, reduce

heeat, and simmer 45 min. or until chicken is tender. Remove chicken from

broth, discarding celery and reserving broth.

Skim fat from broth. Add 2 cups water and next 8 ingredients to broth;

bring

to a boil. Cover, reduce heat, and simmer 20 min.

Bone and chop chicken; add to broth mixture. Cook 5 min. or until

thoroughly

heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with

additional pepper, if desired.

6 servings (1 cup servings)

Per Serving: Calories 204, Fat 6.9 g, Prot 25.4 g, Carb 9.1 g, Fiber 1 g,

Chol 82 mg, Sodium 358 mg

Exchanges 1 starch, 3 lean meat

Shared by: Patty, pattysdietrecipes

MC Formatted & WW Pointed by Mary [[email protected]]10/24/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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