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Details

• Servings: 16
• Serving Size: 1 cup

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Ingredients

• 2 Tbsp olive oil
• 5 lbs chicken pieces, skin removed
• 1 cup chopped celery
• 1 cup chopped onion
• 5 carrots, cut into 1/2-inch slices
• 1/8 tsp salt
• 1 tsp black pepper
• 1 Tbsp minced garlic
• 1 tsp sage
• 1 cup frozen corn
• 1 can (28 oz) peeled whole tomatoes (optional)
• 2 qts water
• 1 cup cooked yolk free whole wheat egg noodles

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Preparation

1. In a 4-quart Dutch oven or stock pot heat oil over medium high heat until hot.
2. Place chicken pieces in pot and sear each side for 1 minute. Add celery, onions, carrots, salt, pepper, garlic, sage, corn, tomatoes (if using) and water and bring to a boil. Cover; reduce heat and simmer for 1 hour and 45 minutes, or until meat falls off the bone.
3. Remove soup from heat and let it rest for 15 minutes. Skim off and discard fat from soup. Remove chicken from pot. Cut meat from bones. Return meat to soup. Bring to a boil. Reduce heat to low; simmer uncovered, 10 to 15 minutes or until heated through.
4. Add cooked noodles and stir.

Nutrition Facts

Calories	156
Total Fat	3g
Cholesterol	61mg
Sodium	379mg
Total Carbs	9g
Fibers	2g
Proteins	25g