Chicken and Noodles
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
chicken breast
8.83 oz
noodles
16.90 fl oz
chicken broth
3.53 oz
Carrots
3.53 oz
celery
3.53 oz
onion
2 cloves
garlic
1 tsp
salt
1 tsp
pepper
2 tbsp
olive oil
Directions
Step 1
In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Cook until vegetables are softened.
Step 2
Add chicken breast to the pot and cook until browned on all sides.
Step 3
Pour in chicken broth and bring to a boil. Reduce heat and let simmer for 20 minutes, or until chicken is cooked through.
Step 4
Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot.
Step 5
Cook noodles according to package instructions. Drain and add to the pot with the chicken and vegetables. Season with salt and pepper.
Step 6
Stir everything together and let cook for an additional 5 minutes to allow flavors to meld.
Step 7
Serve hot and enjoy!
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 13.23 kcal | 0.66% |
| Vitamin A | 2.205 IU | 0.25% |
| Monounsaturated Fat | 0.1764 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 1.323 g | 0.26% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.1764 g | 0.46% |
| Sugars | 0.1764 g | 0% |
| Protein | 1.1025 g | 1.3% |
| Vitamin C | 0.441 mg | 0.49% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.646 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0441 mg | 3.39% |
| Vitamin B12 | 0.0441 mcg | 1.84% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0882 mg | 0.02% |
| Selenium | 0.6615 mcg | 0.13% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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