Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (4-1/2 lb) Hy-Vee fryer chicken | ||
| 1 medium white onion, diced | ||
| 3 celery, diced | ||
| 2 tbsp. Hy-Vee chicken bouillon | ||
| 2 bay leaves | ||
| Hy-Vee salt and black pepper, to taste | ||
| 4 qt. water | ||
| 3 Hy-Vee carrots, peeled and chopped | ||
| 1 (16 oz) pkg frozen Hy-Vee egg noodles |
Directions
- Place chicken, onion, celery, chicken bouillon, bay leaves, salt and pepper in a 5-quart Dutch oven. Add water. Cook at a medium simmer for 3 to 4 hours.
- Remove chicken; let cool a few minutes. Remove meat from chicken bones.
- Remove bay leaves from broth and discard.
- Return chicken meat to broth. Add carrots and noodles. Bring to a boil; reduce heat and simmer about 20 to 25 minutes or until carrots are tender.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 130mg
- Sodium: 550mg
- Total Carbohydrates: 20g
- Protein: 31g
Daily Values
0%
Vitamin A 45%
0%
Vitamin C 8%
0%
Iron 10%
0%
Calcium 4%