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Tangy Chicken Noodle Soup Recipe
|Salad oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Regular strength chicken broth||49 1⁄2 Ounce (Homemade Or Purchased, One Can, 6 Cups)|
|Chicken bouillon cubes||3|
|Garlic||3 Clove (15 gm), minced or pressed|
|Thyme leaves||1 Teaspoon|
|Dill weed||1⁄4 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Carrots||3 Small, thinly sliced|
|Wide egg noodles||6 Ounce|
|Diced cooked chicken/Turkey||3 Cup (48 tbs)|
|Plain yogurt||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2579 Calories from Fat 666
% Daily Value*
Total Fat 75 g116%
Saturated Fat 18.8 g94%
Trans Fat 0.6 g
Cholesterol 705.6 mg
Sodium 7254.4 mg302.3%
Total Carbohydrates 260 g86.6%
Dietary Fiber 16.9 g67.4%
Sugars 81 g
Protein 207 g413.2%
Vitamin A 538.7% Vitamin C 123.4%
Calcium 89.5% Iron 74%
*Based on a 2000 Calorie diet
Add onion and cook, stirring occasionally, until soft.
Add broth, bouillon cubes, garlic, thyme, pepper, dill weed, parsley, and carrots.
Bring to a boil over high heat; then reduce heat, cover, and simmer until carrots are tender to bite (about 10 minutes).
Stir in noodles and cook, uncovered, until al dente (8 to 10 minutes).
Stir in chicken.
Blend yogurt and cornstarch until smooth.
Slowly stir into soup.
Bring to a boil over high heat; then boil, stirring, until soup is slightly thickened.
Taste; add a little sugar, if needed, to smooth flavor.