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I love cooking from scratch and turning a recipe into my own personal "creation". This soup is one I developed gradually over the years...after some experimenting.
This recipe is:
Diabetic Friendly
Nutritional Facts One cup (prepared with reduced-sodium bouillon and without added salt) equals 91 calories, 181 mg sodium, 31 mg cholesterol, 8 g carbohydrate, 11 g protein, 2 g fat. Diabetic Exchanges: 1 lean meat, 1/2 starch.
Originally published as Herbed Chicken Soup in Country Chicken Cookbook , p25
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
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 02, 2011 by PEH
Just what I was looking for to use bones and wings after deboning breasts. Grated carrots to disguise it from my boys. Worked! Put in cooked rice, instead of noodles.
Reviewed on Feb. 12, 2011 by cherrylady
Thank you for a REAL chicken soup recipe! I've been through countless recipes that call for a can of some soup and a bag of frozen vegetables. This is exactly what I've been looking for! I'm going to make it with rice instead of noodles. Thank you! Thank you!
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