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Chicken Soup with Noodles
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
29Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories29 kcal
Protein1.1 g
Carbohydrates5.5 g
Fiber0.2 g
Sugars0.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.2 mg
Sodium9.4 mg
Potassium22 mg
Calcium1.7 mg
Iron0.2 mg
Magnesium4 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate17 mcg
Choline1.6 mg
Caffeine0 mg
Water6.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 113. The excerpt below is the record exactly as published.
CHICKEN SOUP WITH NOODLES.— This may be made from chicken consomme, or from the water in which a chicken has Ibeen boiled. When boiled chicken is to form the dinner meat, save the stock in which it was cooked, and use it the next day for noodle soup. Do not have chicken soup and boiled chicken at the same meal. To each qt. of strained and nicely seasoned stock, add 1 oz. of noodles
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