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Chicken and Noodle Soup with Vegetables

Chicken and Noodle Soup with Vegetables Recipe

  • A 5 to 6 pound fowl or 2 pounds chicken backs, 1 pound gizzards
  • 1 pound chicken legs and thighs
  • 3 quarts water
  • 1 onion stuck with 2 cloves
  • 1 leek
  • 1 carrot
  • Salt
  • 10 peppercorns
  • ½ cup finely chopped onion
  • ½ cup finely diced carrot
  • ½ cup finely cut green beans
  • 4 ounces egg noodles
  • 1 cup frozen or fresh peas
  • Chopped parsley
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 4691kcal (235%)
Total Fat 153g (235%)
Saturated Fat 39g (196%)
Cholesterol 3222mg (1074%)
Total Carbohydrate 16g
Dietary Fiber 2g
Sugars 3g
Protein 763g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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