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1.8 hours
8 servings
Adjust servings
Makes approximately 12 cups
dairy-free
gluten-free
(?)
Has gluten from:
egg noodle (dry)
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
(?)
Has pasta from:
egg noodle (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescetarian
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.5% of RDA
• Calories: 9.4% of RDA
• Carbs: 7.6% of RDA
• Fat (total lipid): 9.6% of RDA
• Fiber: 8.1% of RDA
• Fructose: 2.7% of RDA
• Protein: 11.6% of RDA
• Sodium: 47.9% of RDA
• Sugar: 10.9% of RDA
• Vitamin A (IU): 180% of RDA
• Vitamin B6: 24.1% of RDA
• Vitamin C: 5.9% of RDA
• Iron: 1.1% of RDA
• Magnesium: 9.8% of RDA
• Manganese: 6.6% of RDA
• Niacin: 26.3% of RDA
• Potassium: 10.5% of RDA
• Zinc: 5.6% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
tbsp
 
1
whole
diced.
 
3
cloves
minced.
 
1/2
lbs
sliced.
 
1/2
bunches
sliced.
 
2
whole
bone in.
 
1
tsp
 
1
tbsp
 
1/2
tsp
 
1
leaf
 
2
tsp
more to taste.
 
6
ounces, weight
 
 
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PREPARATION
1.
Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large pot and sauté over medium heat for about 5 minutes, or until the onions are soft and transparent.
2.
While the onion and garlic are sautéing, wash and slice the carrots and celery. Add them to the pot and continue to sauté for a few minutes more.
3.
Pull the skin and any excess fat from the chicken breasts. Add the breasts to the pot along with the bay leaf, basil, parsley, thyme, some freshly cracked pepper, and eight cups of water.
4.
Cover the pot, bring it to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and it is not bubbling away, the chicken will not shred easily.
5.
After an hour of simmering, remove the chicken from the pot. Using two forks, pull the meat from the bone and shred it slightly.
6.
Season the broth with salt. Begin with one teaspoon and add more to your liking. I used 2-3 teaspoons. The flavor of the broth will really pop once the salt is added.
7.
Add the noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 7 minutes).
8.
Return the shredded chicken to the pot. Taste and season again with salt if needed.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 188
Protein 13.0 g
Carbohydrates 20.8 g
Iron 0.21 mg
Fiber 2.26 g
Calcium 25.2 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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