Homemade Chicken Noodle Soup
Homemade chicken soup is truly comfort in a bowl. With canned broth, baby carrots, and pre-cooked chicken this heartwarming soup is ready in minutes.
Recipe courtesy of Rotisserie Chickens to the Rescue by Carla Fitzgerald Williams. Copyright 2003 Carla Fitzgerald Williams. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Homemade Chicken and Rice Soup Variation: Substitute 1 cup leftover cooked rice for the vermicelli. Add the rice to the hot broth mixture when you add the chicken. Or stir 1/2 cup uncooked long-grain white rice into the boiling chicken broth mixture and cook for 5 minutes before lowering the heat to medium and adding the carrots and optional celery. Proceed with the recipe, adding the chicken when the rice is almost tender, about 5 minutes after the carrots are added.
Calories from Fat 61 (19%)
(10%)Total Fat 7g
(9%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrate 39g
(5%)Dietary Fiber 1g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.