Soups
Chicken Breast Soup with Whole-Wheat Noodles
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- prepared low-sodium chicken stock8.11 oz (230 g)
- fine salt0.09 oz (2.5 g)
- whole-wheat pasta1.55 oz (44 g)
- large eggs0.53 oz (15 g)
- fresh parsley0.11 oz (3 g)
- boneless skinless chicken breast1.94 oz (55 g)
Directions
- Cook the diced chicken breast in the broth until done.
- Cook the whole-grain noodles until al dente.
- Place the hot noodles in a soup bowl, top with the cooked chicken breast, and ladle the boiling-hot broth over them.
- Top with chopped herbs and one-quarter of a hard-cooked egg.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
232kcal
18.7 gProtein
6.4 gFat
25 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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