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Hall Cook Book

Chicken Noodle Soup

Category: Soup / Submtd By: Geri Hall

Yield: 4 Servings

46 Ounce Can Chicken Broth	1 Cup Carrots, Sliced
1/2 Pound Boneless Chicken	1/2 Cup Onion, Chopped
-Breasts, Cut Into Bite Sized	1/3 Cup Celery, Sliced
-Pieces	1 Teaspoon Dried Dill Weed
1 1/2 Cups Uncooked Medium Egg	1/4 Teaspoon Ground Black Pepper
-Noodles

In large saucepan, over medium heat, heat all ingredients to a boil.
Reduce heat; simmer 20 minutes or until chicken and noodles are cooked.

This is supposed to serve 8, but everyone usually wants second or third helpings. It realistically serves 3 or 4.
This is such an easy recipe - no prep time-just throw it all in the pot.
For a change, a couple of cubed potatoes can substitute for the noodles.


Per Serving: 140 Cal (18% from Fat, 33% from Protein, 49% from Carb); 11 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 17 g Carb; 2 g Fiber; 40 mg Calcium; 2 mg Iron; 1067 mg Sodium; 19 mg Cholesterol

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