Chicken Soup with Fresh Herbs |
To spice up homemade chicken stock, toss in fresh herbs like parsley, dill and chives for extra flavour.
Yield: Serves 6.
Ingredients
- 1/4 lb (125g) egg noodles
- 6 cups (1.5L) chicken stock
- 2 tbsp (30mL) fresh parsley, chopped fine
- 2 tbsp (30mL) fresh dill, chopped fine
- 2 tbsp (30mL) fresh chives, chopped fine
Directions
1. Cook the noodles according to package instructions.
2. Bring the chicken stock to a boil over high heat. Add the herbs and allow to simmer for 1 minute.
3.
Add the cooked and drained egg noodles and serve.
Per Serving:
- 111 Calories
- 2 g Fat (18.1% calories from fat)
- 8 g Protein
- 14 g Carbohydrate
- 1 g Dietary Fiber
- 18 mg Cholesterol
- 768 mg Sodium
Excerpted with permission from Soup: A Kosher Collection, Whitecap Books September 2011 by Pam Reiss.
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joyce | January 12, 2012 at 11:54 am - §
how much chicken do you put in?