chicken noodle soup
 
recipe by : 
serving size :10 
cuisine : 
main ingred. : 
categories :soups and stews cooking light 1993 
 
amount measure ingredient -- preparation method 
  --------------------------------
13 cup  water
1 Tbsp  black peppercorns
1 tsp  dried whole basil
1 tsp  dried whole oregano
3/4 lb.  chicken pieces --skinned
3 medium  parsnips or carrots --each scraped and qua
3 clove  garlic --halved
2 medium  leeks or onions --each trimmed and qua
2 stalk  celery --each quartered
2 cup  sliced carrot
3/4 tsp  salt
1/8 tsp  pepper
1/2 cup  fine egg noodles --uncooked
 
combine first 9 ingredients in an 8-quart dutch oven or stockpot; bring 
to a boil. reduce heat to medium, and cook, uncovered, 1 hour. remove 
from heat.remove chicken pieces from broth; place chicken in a bowl, and 
chill 15 minutes. strain broth through a sieve into a large bowl; discard 
solids.remove chicken from bones; shred meat into bite-size pieces. 
discard bones. return broth to pan. add chicken, sliced carrot, salt, and 
pepper; bring to a boil. partially cover, reduce heat to medium, and cook 
10 minutes. add noodles; partially cover, and cook an additional 10 
minutes. (serving size: 1-1/2 cups) 
 
source: "cooking light 
 
per serving (excluding unknown items): 308 calories; 18g fat (52.7% 
calories from fat); 23g protein; 13g carbohydrate; 3g dietary fiber; 
111mg cholesterol; 277mg sodium. exchanges: 1/2 grain(starch); 3 lean 
meat; 1 1/2 vegetable; 1 1/2 fat. 
 
 
 
 
* exported from bigoven * 
 
 
(ID: 75525) Mirror: rec.food.recipes: Mon, Nov 8, 2004


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