Chicken Noodle Soup
1 chicken - (4 to 5 lbs) skin and fat removed
Cold water as needed
1 large onion chopped
2 carrots peeled, chopped
2 celery stalks chopped
1 teaspoon salt (optional)
1/2 teaspoon freshly-ground white pepper
2 cups broad noodles
1/4 cup chopped fresh parsley
Place chicken in pot. Cover with cold water. Add onion, carrots, celery, salt, and pepper.
Bring to boil, lower heat to simmer, cover, and cook 1 1/2 hours.
Remove chicken from broth. Remove flesh from bones, chop, cover with plastic wrap,
and refrigerate. Refrigerate broth overnight. Remove hardened fat. Remove carrots from
soup, mash, and return to soup. Bring to boil.
Add noodles to soup and cook 6 to 8 minutes. Add chicken and parsley. Heat. Serve.
This recipe yields 10 servings. Serving size: 1 cup.
Exchanges Per Serving: 3 Lean Meat, 1 Starch.
Nutrition Facts: Calories 235; Calories from Fat 51; Total Fat 6g; Saturated Fat 1g;
Cholesterol 65mg; Sodium 421mg; Without Added Salt 208mg; Carbohydrate 20g; Dietary
Fiber 2g; Sugars 2g; Protein 25g.