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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (434g) Recipe makes 6 servings |
||
| Calories 299 | ||
| Calories from Fat 57 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 48mg | 16% | |
| Sodium 575mg | 23% | |
| Potassium 808mg | 23% | |
| Total Carbohydrate 43.3g | 14% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 3.5g | ||
| Protein 18.9g | 37% | |
Ingredients
- 6 cups canned low sodium chicken broth
- 8 ounces precooked chicken breasts, diced
- 1 (16 ounce) can new potatoes, cut into bite sized pieces
- 1 (6 ounce) can sliced carrots
- 1/2 cup creamed corn
- 3/4 tablespoon dried parsley
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or more to taste)
- 6 ounces egg noodles
Directions
1
In a large sauce pan, place the first 8 ingridients and bring to a boil.2
Add the noodles and cook until done, stirring occasionally.
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- Course > Soups > Stocks
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- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: littlebasque
On Oct 15, 2007
This a great recipe. I use fresh vegies and uncooked chicken when I have the time, turns out great both ways.
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