Lunch

Chicken Noodle soup with Wide Egg Noodles is for Lunch.

Chicken Noodle soup with Wide Egg Noodles takes 10 minutes to prepare.

Chicken Noodle soup with Wide Egg Noodles takes 40 minutes to cook.

Chicken Noodle soup with Wide Egg Noodles makes 20 servings.

The ingredients for Chicken Noodle soup with Wide Egg Noodles are:

Swanson Chicken Broth 99% Fat Free, 30 cup
Chicken Breast, no skin, 7 unit (yield from 1 lb ready-to-cook
Onions, raw, 1 large
Carrots, raw, 1.5 cup, chopped
Celery, raw, 2 cup, diced
Green Peppers (bell peppers), 0.5 cup, chopped
Egg Noodles, Great Value, extra wide, 12 cup
Bay Leaf, 1 tbsp, crumbled
*Onion powder, 1 tbsp
Garlic powder, 1 tbsp
Salt and pepper to taste

Here is how you make Chicken Noodle soup with Wide Egg Noodles:

Add broth to a large pot. Add chopped veggies and all other ingredients but noodles and boil till veggies are tender. In a seperate pot boil noodles and add to soup just prior to serving.This makes about 20 - 2cup servingsNumber of Servings: 20Recipe submitted by SparkPeople user DRPRUITT.

The nutritional information for Chicken Noodle soup with Wide Egg Noodles is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 142.8

• Total Fat: 1.6 g
• Cholesterol: 47.9 mg
• Sodium: 1,479.8 mg
• Total Carbs: 20.4 g
• Dietary Fiber: 1.5 g
• Protein: 10.8 g

The dietary needs meet for Chicken Noodle soup with Wide Egg Noodles is Low Fat