Appetizers / Soups / Salads

Pen's Chicken Egg Noodle Soup takes 15 minutes to prepare.

Pen's Chicken Egg Noodle Soup takes 60 minutes to cook.

Pen's Chicken Egg Noodle Soup makes 20 servings.

The ingredients for Pen's Chicken Egg Noodle Soup are:

3 boxes - Campbell's Low sodium Chicken Broth
4 - boneless, skinless Chicken Breasts
1 cup - chopped carrots
1 small onion chopped finely
1 cup - mushrooms, chopped
1 cup - carrots rough chopped
1cup - peas, frozen
175 grams - (half a bag) of Catelli Healty Harvest Egg-white noodes
3 - Bay leaves
1/2 tsp. - minced garlic
black pepper to taste
pinch of cayanne pepper
water
3 tbls - flour

Here is how you make Pen's Chicken Egg Noodle Soup:

Cook chicken breasts in large pots with 3 boxes of broth, garlic peppers and bay leaves. for 10 mins.Remove chicken and chop into pieces. Remove bay leaves and dicard.Return chicken to pot and bring to a boil and add remain ingredients except the flour. Reduce heat and let simmer until noodle and veggies are soft. Stirring occationallyThicken broth with flour.Makes about 20 - 1 cup servingsNumber of Servings: 20Recipe submitted by SparkPeople user NEW-BEGINNING.

The nutritional information for Pen's Chicken Egg Noodle Soup is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 80.3

• Total Fat: 0.7 g
• Cholesterol: 13.0 mg
• Sodium: 528.0 mg
• Total Carbs: 9.8 g
• Dietary Fiber: 1.5 g
• Protein: 4.0 g