easy to make soup with a zip! Recipe from a friend who has some great recipes from family originating in texas...(I am from buffalo/niagara falls ny area)
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Units: US | Metric
- 2839.08 ml water
- 59.14 ml chicken soup base (or bouillon)
- 473.18 ml chopped carrots
- 473.18 ml chopped celery
- 1 large onion, finely chopped
- 226.79 g egg noodles (or marina pasta, like rice or orzo)
- 9.85 ml lemon juice
- 14.79 ml parsley flakes
- 29.58 ml finely chopped jalapenos
- 453.59 g shredded cooked chicken
- 1Place 12 cups water and 12 teaspoons chicken soup base into pot.
- 2Add cut up vegetables and bring to boil. Simmer until vegetables are tender.
- 3Add pasta/rice and cook 10 minutes untils noodles tender.
- 4Add lemon juice, parsley, jalapenos and cooked chicken and simmer 10 or more minutes to blend flavors and heat chicken.
- 5(next day you can add more water with equal parts chicken soup base if more broth needed if noodles soak it up as it sits).
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Nutritional Facts for Easy Chicken Noodle Soup With Jalapenos
Serving Size: 1 (351 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 152.8
- Calories from Fat 31
- Total Fat 3.4 g
- Saturated Fat 0.9 g
- Cholesterol 44.3 mg
- Sodium 79.4 mg
- Total Carbohydrate 17.2 g
- Dietary Fiber 1.6 g
- Sugars 2.1 g
- Protein 12.6 g