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    You are in: Home / Recipes / Chicken Soup With Brown Rice-Millet Noodles Recipe
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    Chicken Soup With Brown Rice-Millet Noodles

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    10 mins

    1 hr 30 mins

    LisaAD's Note:

    Suitable for a gluten-free diet. This will warm you up and definitly make you feel better! Adapted from Martha Stewart

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    1. 1
      Make bouquet garni out of cheesecloth. Bundle 1st four ingredients tightly into it.
    2. 2
      Combine stock, bouquet garni, chicken, garlic, onion and 3 celery stalks into large pot. Boil. Reduce heat and simmer for at minimum 30 minutes. Remove chicken and allow to cool. Remove chicken from bone and reserve.
    3. 3
      With a strainer and more cheesecloth clean the broth by pouring broth through cheesecloth into a bowl, remove onion, celery and debris from broth.
    4. 4
      Return broth to rinsed out pot and add parsnips and fresh celery. Simmer covered until parsnips and celery are tender.
    5. 5
      Add carrots and chicken to the pot and cook until carrots are tender. 15 minutes or so.
    6. 6
      Discard bouquet garni. Ladle noodles into serving bowl and cover with soup.

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    Nutritional Facts for Chicken Soup With Brown Rice-Millet Noodles

    Serving Size: 1 (716 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 413.9
    Calories from Fat 77
    Total Fat 8.6 g
    Saturated Fat 1.7 g
    Cholesterol 194.1 mg
    Sodium 1632.4 mg
    Total Carbohydrate 13.5 g
    Dietary Fiber 3.5 g
    Sugars 4.8 g
    Protein 67.3 g

    The following items or measurements are not included:


    gluten-free pasta

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