CHICKEN NOODLE SOUP

Course : Chicken
Serves: 8
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Ingredients:

3 pounds Chicken pieces
6 cups Hot water -- divided
2 medium stalks Celery -- thin slice
1 cup Carrots -- thin sliced
1/2 teaspoon Dried Basil
1/4 teaspoon Rosemary
1/4 teaspoon Pepper
1 teaspoon Salt -- (opt.)
1/2 cup Thin Egg Noodles
 

Preparation / Directions:

In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender.

 

Nutritional Information:

111 calories, 274 mg sodium, 6 mg cholesterol


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