Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories394.6 kcal (20%)
Total Fat18.6 g (27%)
Carbs22.7 g (9%)
Sugars2.8 g (3%)
Protein31.6 g (63%)
Sodium1446.9 mg (72%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 tablespoonolive oil
0.5onion
diced
2carrots
large, cut into half circles or diced
2celery stalks
cut into half circles or diced
3cloves garlic
minced
4 cupschicken broth
or bone, I have an easy recipe for this
0.5juice from lemon
1rotisserie chicken
shredded
2 tablespoonsfresh parsley
0.5 bagegg noodles
salt
to taste
pepper
to taste
Instructions
Step 1
In a large pot- add olive oil and onions and cook for 3-5 minutes. Add in carrots and continue cooking for 5 minutes. Add in celery and garlic and cook until all veggies are softened.
Step 2
Pour in your chicken or bone broth and season with salt and pepper. Let simmer for a few minutes. Squeeze in lemon juice.
Step 3
Add in shredded chicken and parsley and cook for 5 minutes. Ladle off any excess fat that stays on the top.
Step 4
In a separate pot- add water and salt and bring to a boil. Add in your egg noodles and follow directions on package for cooking times. (You can also add your egg noodles directly to your soup pot to boil but this way allows an easier way to save for leftovers without letting noodles get soggy)
Step 5
In a bowl- add your cooked egg noodles and ladle over chicken soup.
Step 6
Top with fresh parsley if you'd like and enjoy!
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Notes
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