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Herb Flavored Chicken Noodle Soup Recipe Video
|Yellow onion||1 Medium|
|Garlic cloves||2 Large|
|Celery stalk with leaves||2|
|Russet potatoes||2 Small|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Pasta||3⁄4 Cup (12 tbs) (Vermicelli, Angel Hair, Linguini, Etc.)|
|Water||8 Cup (128 tbs)|
Calories 275 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.1%
Saturated Fat 1.1 g5.5%
Trans Fat 0.1 g
Cholesterol 85.9 mg
Sodium 157.2 mg6.5%
Total Carbohydrates 32 g10.8%
Dietary Fiber 4.2 g17%
Sugars 3.4 g
Protein 25 g50.8%
Vitamin A 76.8% Vitamin C 26.7%
Calcium 6.1% Iron 16.1%
*Based on a 2000 Calorie diet
Chop the onion into eights.
Chop the celery into 1-inch chunks.
Peel and chop the carrot into 1-inch chunks.
Mince the garlic.
Tie the thyme, parsley and celery leaves into a bundle with kitchen twine.
Thaw the peas.
Coat the bottom of a pan with olive oil. Add the onion,celery and carrots. Cook, stirring often, until vegetables are soft and Add the garlic and stir. Cook for 1 to 2 minutes until aromatic.
Add the chicken and nestle the thyme bouquet in the middle.
Add the water. Season with salt and pepper.
Bring to a boil. Remove the foam. Continue boiling for 30 minutes.
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