Chicken and Noodles
Quick and easy chicken and noodles. A tasty use for leftover chicken.
2 cups cooked chicken, diced
6 cups chicken broth
1 pound of egg noodles, uncooked (or your favorite noodle type)
1/2 red pepper, chopped
1/2 green pepper, chopped
1 medium onion, cut into rings
8 ounces fresh mushrooms, sliced or 4 ounces canned mushroom slices
Salt and ground black pepper to taste
- Place chicken in a large pot with broth. Add peppers and onions; simmer 10 minutes.
- Add noodles to broth and cook according to package directions. Add mushrooms five minutes before noodles are done. Serve hot.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 205; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 50mg; Total Carbs: 18g; Fiber: 1g; Protein: 19g; Sodium: 844mg.
Recipe and photograph courtesy of Wheat Foods Council.