Chicken and Noodles
Source of Recipe
Cooking Light
List of Ingredients
1 (3 lb) broiler-fryer, cut up and skinned
7 c. water
1/2 c. chopped fresh parsley
6 cloves garlic
2 medium carrots, scraped and cut into 1 inch pieces
2 medium parsnips, scraped and cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
2 medium turnips, peeled and quartered
1 lg. onion, sliced
1 bay leaf
12 oz. medium egg noodles, uncooked
1/2 tsp. salt
1/2 tsp. pepperRecipe
Combine first 10 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours. Remove chicken, veggies, and bay leaf. Bone and coarsely chop chicken. Set aside. Position knife blade in a food processor bowl. Add vegetable mixture. Process until smooth, scraping sides of bowl once. Set aside. Skim fat from broth. Add chicken to broth in Dutch oven. Bring to a boil. Stir in noodles; reduce heat, and simmer, uncovered, 8 min or until noodles are tender. Stir in vegetable puree, salt, and pepper. Cook until thoroughly heated. Yields: 10 (1 cup) servings.
Cal=277; fat=5.5g; protein=21.3g; carb=32.7g; chol=80mg; sodium=202mg
6 points
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