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6 Serves
170 Mins
Place the whole chicken and chicken bones into a large stock pot and cover completely with cold water.
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ItalianVitamin E
1 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
46 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
426 mg / 4,700 mgSodium
1194 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Bring the water to a gentle boil, then reduce heat to a simmer. Skim any impurities or foam from the surface to ensure a clear broth.
In a separate saucepan, simmer the carrots and other aromatic vegetables until tender, then set aside.
Remove the chicken from the stock pot, allow it to cool slightly, then remove the meat from the bones and shred into large chunks.
Strain the broth through a fine mesh sieve into a clean pot to remove all solids and bones.
Cook the noodles in a separate pot of boiling water according to the package instructions, then drain.
Combine the shredded chicken, cooked vegetables, and strained broth in a large pot and heat through. Serve by placing a portion of noodles in each bowl and ladling the hot soup over them.
14
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g30
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