CHICKEN NOODLE SOUP

Course : Chicken
Serves: 1
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Ingredients:

4 medium chicken thighs (about 1 and 1/2 pounds) skin removed
1 medium Onion sliced
2 medium carrots sliced
2 sprigs parsley
1 piece bay leaf
2 cans chicken broth (14-oz. each)
6 ounce fresh angel-hair pasta or capellini
1/2 pound fresh or 1 box (8-0z.) frozen sugar snap peas
 

Preparation / Directions:

1. Cook chicken thighs, onion, carrots, parsley and bay leaf in chicken broth until chicken is tender, about 35 minutes. 2. Meanwhile, cook pasta and drain well. Add sugar snap peas to soup and cook 5 to 7 minutes. Stir in pasta and heat through, about 1-2 minutes. Work Time: 5 minutes Total Time: 45 minutes Most of the ones that I have don't really have this info on it...little bits but not like this.

 

Nutritional Information:

44 Calories (kcal); 1g Total Fat; (15% calories from fat); 4g Protein; 8g Carbohydrate; 0mg Cholesterol; 67mg Sodium


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