Photo: Cala
Estimated Nutrition (whole recipe, rough)
446
Calories
40g
Protein
23g
Fat
20g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Olive oil
- 4 cups chopped, cooked chicken meat
- 1 cup chopped celery
- 1/4 cup chopped carrots
- 1/4 cup chopped onion
- 10-12 cups chicken broth
- 1/2 teaspoon dried marjoram
- 1 bay leaf
- Handful of fresh parsley, chopped
- Salt and pepper to taste
- 8 ounces egg noodles
Directions
1
Film a pot with oil and saute celery, carrots and onion until onion starts to soften.
2
Add chicken, carrots, broth, marjoram, black pepper, bay leaf, and parsley.
3
Simmer for 15 minutes.
4
Add noodles, and cook until done.
Recipe sourced from
fandom