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When winter holds Maple Grove, Minnesota in its icy grip, Sharon Skildum relies on this hearty, old-fashioned chicken soup to warm her right down to her toes. It's just like Grandma used to make-full of veggies and rich flavor.
This recipe is:
Quick
Nutritional Facts 1-3/4 cups equals 173 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 1,144 mg sodium, 11 g carbohydrate, 1 g fiber, 19 g protein.
Originally published as Chunky Chicken Noodle Soup in Cooking for 2 Winter 2008, p21
Refrigerate Chicken Soup without NoodlesWhen I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
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Reviewed on Jan. 31, 2013 by cmiskie1251
1,144 mg of sodium in 1 3/4 cups is way to high. We should not have this much sodium in one serving! Can this be correct? I have not made this yet.
Reviewed on Oct. 14, 2012 by mimiandjulia
Love this soup! Delicious and easy to make!
Reviewed on Sep. 30, 2012 by layla noel
Awesome recipe. I added more butter and salt to the recipe than what it called for. I've made this many times since seeing this in the TOH magazine many years ago. Love it!
Reviewed on Sep. 02, 2010 by johnsen
very good
Reviewed on Feb. 25, 2008 by babygirl71
I love this!!! YUM!
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