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Chunky Chicken Noodle Soup

Source of Recipe

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Chunky Chicken Noodle Soup

Myrecipes.com – e-mail
All-New Complete Step-by-Step Diabetic, Oxmoor House
6 servings (serving size: 1 cup)

Ingredients:
1 (3-pound) broiler-fryer, cut up and skinned
4 cups water
3/4 teaspoon poultry seasoning
1/4 teaspoon dried thyme
3 celery tops
2 cups water
2 ounces uncooked medium egg noodles
1/2 cup sliced celery
1/2 cup sliced carrot
1/3 cup sliced green onions
2 tablespoons minced fresh parsley
2 teaspoons chicken-flavored bouillon granules
1/4 teaspoon coarsely ground black pepper
1 bay leaf
Additional coarsely ground black pepper (optional)

Preparation:
Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes 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 minutes.

Bone and chop chicken; add to broth mixture. Cook 5 minutes or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.

1-cup serving equals: Calories 204 (Calories from fat 0.0 %); Fat 6.9 g (Satfat 1.9 g, Monofat 0.0 g, Polyfat 0.0 g); Protein 25.4 g; Carbohydrate 9.1 g; Fiber 1 g; Cholesterol 82 mg; Sodium 358 mg