Chicken Noodle Soup

Name: Chicken Noodle Soup
Total time: 20 min
Yield: 1572 g
Ingredients: Parmigiano Reggiano 5 g; High-Protein Spaghetti 90 g; Lentils 100 g; IFF Pink Salt Chicken Breast Bite 100 g; Parsley (Fresh) 15 g; Olive Oil 10 spoon; Butter 5 g; Low-Calorie Tomato Ketchup 15 g; Water (Bottled) 700 ml; Salt 7 g; Steamed Potato 20 g; Green Bell Pepper 10 g; Onion 20 g; Blanched Carrot 10 g; Organic Chicken Stock Original 5 g; Tomato 360 ea; Celery 100 g

Cook 20 min Difficulty EASY 806 kcal

#Chicken Noodle Soup #Chicken Dish #Soup #American Food #Homemade Recipe #Warm Dish #Low Calorie #One Bowl Meal

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Ingredients

Main ingredients

Parmigiano Reggiano 5 g
High-Protein Spaghetti 90 g
Lentils 100 g
IFF Pink Salt Chicken Breast Bite 100 g
Parsley (Fresh) 15 g
Olive Oil 1 spoon
Butter 5 g
Low-Calorie Tomato Ketchup 15 g
Water (Bottled) 700 ml
Salt 7 g
Steamed Potato 20 g
Green Bell Pepper 10 g
Onion 20 g
Blanched Carrot 10 g
Organic Chicken Stock Original 5 g
Tomato 3 ea
Celery 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 74.37 g 36%

Protein 86.64 g 42%

Fat 20.17 g 22%

Serving size 1572g

Cooking steps

1

Boil the chicken breast and shred it into small pieces.
2

Cut the onion, carrot, and celery into bite-sized pieces.
3

Heat cooking oil in a pot and sauté the onion, carrot, and celery.
4

Add chicken stock and chicken breast, then bring to a boil.
5

Add the noodles and simmer until they are cooked.
6

Season with salt and pepper to taste.

Chicken Noodle Soup

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