2 teaspoons butter
1 cup sliced celery
1 cup chopped carrot
1/2 cup chopped onion
1 small potato, diced
1 teaspoon thyme
1 teaspoon poultry seasoning
4 (14 ounce) cans chicken broth
2 teaspoons chicken bouillon
4 ounces egg noodles
2 cups cooked chicken
parsley
Directions:
1. Melt butter in large pot.
2. Sauté the celery, carrot and onion for 2 minutes.
3. Add potato, thyme, poultry seasoning, chicken broth and bouilion.
4. Bring to a boil.
5. Add noodles and chicken and cook on low for 20 minutes.
6. Sprinkle with parsley
Serving Size: 1 (433 g)
Servings Per Recipe: 6Amount Per Serving
(% Daily Value):
Calories 247.1
Calories from Fat 6225%
Total Fat 6.9 10%
Saturated Fat 2.3g 11%
Cholesterol 54.3mg 18%
Sodium 958.4mg 39%
Total Carbohydrate 23.5g 7%
Dietary Fiber 2.3g 9%
Sugars 3.3g 13%
Protein 21.1g 42%
The only thing I would do differently is a less Thyme and Poultry Seasoning...Unless you just like the flavor of them..Also before cooking the chicken (if you use fresh chicken) shred it with a food processor. Whenever you cook it, it bunches back up, but it gives it a great consistency for soups and stews.
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