Dinner

chicken and egg "noodle" soup is for Dinner.

chicken and egg "noodle" soup takes 45 minutes to prepare.

chicken and egg "noodle" soup takes 4516 minutes to cook.

chicken and egg "noodle" soup makes 16 servings.

The ingredients for chicken and egg "noodle" soup are:

butter
eggs
chicken thighs
leeks
celery
carrots
wax beans
vegetable broth

Here is how you make chicken and egg "noodle" soup:

-scramble eggs. -warm a non stick pan over med. and spray with oil. pour 1/2-1 cup (enough to make a pancake size pool) in the pan cook until white enough to flip, and cook other side (careful not to burn!). cut egg pancake into noodle strips and set aside.-in a stock pot cook chicken thighs in butter (two batches). set aside.- sautee leeks in butter for two mins, add celery, carrots, and beans (about 8mins). Add veggie broth. simmer for about 20 mins. -add chicken and egg noodles. simmer two more mins.-serve!Serving Size: 2 cupsNumber of Servings: 16Recipe submitted by SparkPeople user PRIMALTASTE.

The nutritional information for chicken and egg "noodle" soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 103.0

• Total Fat: 5.1 g
• Cholesterol: 81.5 mg
• Sodium: 1,053.1 mg
• Total Carbs: 9.9 g
• Dietary Fiber: 2.5 g
• Protein: 4.5 g

The dietary needs meet for chicken and egg "noodle" soup is Low Carb