Our Favorite Chicken Noodle Soup



2chicken leg quarters
6 cupswater
1/2 cup chopped celery (about 1 rib)
1/2 cup chopped onion (about 1/2 onion)
2 cupssliced carrots (about 4 carrots)
1 tablespoon dried parsley
1 tablespoonItalian seasoning
1 teaspoonground black pepper
1/2 teaspoonsalt
2 cups (2.5 ounces)whole grain wide egg noodles


  1. Put chicken and water in a large stock pot. Bring water to a simmer (slow boil). Cook until chicken reaches 165°F (10-15 minutes).
  2. Clean and chop vegetables while chicken is cooking.
  3. Take chicken out of water with tongs or fork. Cool in refrigerator about 5 to 10 minutes.
  4. Add vegetables and parsley, Italian seasoning, pepper, and salt to the pot of hot water.
  5. Remove bones and skin from chicken and discard when it is cool enough to handle. Cut meat into bite sized pieces and add to the pot of hot water. Bring to a boil.
  6. Add noodles when water is boiling. Cook according to package directions or about 5 minutes.

Nutrition information:

Nutrition Facts

6 Servings Per Recipe
Serving Size: 1 1/3 cups

Amount Per Serving

Calories 280

% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 80mg
Sodium 350mg
Total Carbohydrates 32g
Dietary Fiber 5g
Total Sugars 3g
Added Sugars
Protein 27g

Vitamin D 0mcg
Calcium 16mg
Iron 0mg
Potassium 27mg

* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.

NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.

Source: Spend Smart Eat Smart