Ingredients:
| 2 | chicken leg quarters |
| 6 cups | water |
| 1/2 cup | chopped celery (about 1 rib) |
| 1/2 cup | chopped onion (about 1/2 onion) |
| 2 cups | sliced carrots (about 4 carrots) |
| 1 tablespoon | dried parsley |
| 1 tablespoon | Italian seasoning |
| 1 teaspoon | ground black pepper |
| 1/2 teaspoon | salt |
| 2 cups (2.5 ounces) | whole grain wide egg noodles |
Instructions:
- 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).
- Clean and chop vegetables while chicken is cooking.
- Take chicken out of water with tongs or fork. Cool in refrigerator about 5 to 10 minutes.
- Add vegetables and parsley, Italian seasoning, pepper, and salt to the pot of hot water.
- 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.
- Add noodles when water is boiling. Cook according to package directions or about 5 minutes.
Nutrition Facts
6 Servings Per RecipeServing Size: 1 1/3 cups
Amount Per Serving
Calories 280
- % Daily Value*
- Total Fat 4.5g
- 7%
- Saturated Fat 1g
- 5%
- Trans Fat 0g
- Cholesterol 80mg
- 27%
- Sodium 350mg
- 15%
- Total Carbohydrates 32g
- 11%
- Dietary Fiber 5g
- 20%
- Total Sugars 3g
- Added Sugars
- NA*
- Protein 27g
- Vitamin D 0mcg
- 0%
- Calcium 16mg
- 2%
- Iron 0mg
- 0%
- Potassium 27mg
- 0%
* 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