Recipe
Author
Hy-Vee Seasons Magazine
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Description
Shawn Johnson says this was the staple dish in her household growing up. Still is. "Any occasion where cousins and everybody are all together - this is the one meal that everybody wants. It's the best."
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 chicken leg quarters with back portion (about 2 1/3 pounds) | ||
| 10 c. water | ||
| 6 Hy-Vee chicken bouillon cubes | ||
| 1 tsp. Hy-Vee salt | ||
| 1 tsp. Hy-Vee dried basil | ||
| 1 tsp. Hy-Vee dried parsley flakes | ||
| ½ tsp. Hy-Vee black pepper | ||
| 1 (16 oz) pkg Hy-Vee frozen home-style egg noodles | ||
| Hot cooked mashed potatoes, optional | ||
| Snipped fresh parsley, for garnish |
Directions
- Place chicken pieces in a large stockpot and add water. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes.
- Remove chicken from stockpot. Use a fork to remove chicken from the bones, shredding it into bite-size pieces. Discard skin and bones.
- Return chicken to stockpot. Add salt, basil, dried parsley and black pepper. Bring to boiling. Add frozen noodles. Return to boiling; boil for 10 minutes. Reduce heat; cover and simmer for 1 hour.
- Serve over mashed potatoes and garnish with fresh parsley, if desired.
Nutrition facts
Servings
570 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 305mg
- Sodium: 2170mg
- Total Carbohydrates: 62g
- Protein: 50g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 25%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Spring 2015.