Chicken Soup
with Fresh Herbs
(serves 6/Meat/Do not
freeze) |
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|
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- 1/4 lb. (125 g.) egg
noodles
6 C. (1.5 L) chicken stock (see above for
recipe)
2 T. (25 mL) fresh parsley, chopped fine
2 T. (25 mL) fresh dill, chopped fine
2 T. (25 mL) fresh chives, chopped fine
Soup Stock
|
Soup A Kosher Collection |
Use:
Kosher Glatt Meat
This is a great
way to dress up homemade
chicken stock when you want
something a little different.
When I have stock left over, I
throw it in the freezer.
later, I thaw, heat and toss
in some fresh herbs for a new
take on the old, but great,
standard. |
METHOD:
Cook the noodles according to package
instructions.
Bring the chicken stock to a boil over high
heat.
Add herbs and allow to simmer for 1 minute.
Add cooked and drained egg noodles and
serve.
Per Serving:
111 Calories
2 g Fat (18.1% calories from fat)
8 g Protein
14 g Carbohydrates
1 g Dietary Fiber
18 mg Cholesterol
768 mg Sodium |
|
Kosher
Chicken
--
Kosher Meat --
Soups --
Rosh HaShanah Recipes |
