Try this Chicken Vegetable Soup with Noodles (r T) recipe, or contribute your own.
Suggest a better description*NOTE: Original recipe used 2 tsp olive oil **NOTE: I added the celery to the recipe...it was not in the original recipe ***NOTE: Original recipe used 2 (14 1/2 oz) cans ready-to-serve fat-free chicken broth with 1/3 less sodium Heat oil in nonstick Dutch oven or large saucepan over medium heat until hot. Add carrots, zucchini and onions; cook and stir 5 min. Stir in chicken; cook over medium-high heat for 3 min, stirring frequently. Add broth and water; bring to a boil. Add noodles; boil 3 min or until chicken is no longer pink and noodles are tender. If desired, add salt to taste. Makes 6 (1 1/3 C) servings. Prep Time: 25 min According to original recipe per serving: Cal 200; Fat 4g; Carb 21g; Fib 3g; Pro 19g; Sod 370mg Dietary Exchange: 1 starch; 1 veg, 2 very lean meat; 1/2 fat OR 1 carb; 1 veg, 2 very lean meat; 1/2 fat This was quite good and very filling. Entered into MasterCook and tested for you by Reggie and Jeff Dwork
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Serving Size: 1 Serving (505g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 397 | ||
Calories from Fat: 93 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 230.3mg | 71 % | |
Sodium 814.3mg | 28 % | |
Potassium 794.7mg | 21 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 71.1g | 102 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 397
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