Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 102.5
Total Fat 3.0 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.4 g
Cholesterol 5.4 mg
Sodium 718.0 mg
Potassium 485.5 mg
Total Carbohydrate 13.0 g
Dietary Fiber 2.2 g
Sugars 0.6 g
Protein 7.6 g
Vitamin A 26.5 %
Vitamin B-12 6.8 %
Vitamin B-6 6.3 %
Vitamin C 3.6 %
Vitamin D 1.2 %
Vitamin E 1.6 %
Calcium 3.3 %
Copper 3.6 %
Folate 8.6 %
Iron 5.7 %
Magnesium 3.6 %
Manganese 6.5 %
Niacin 10.5 %
Pantothenic Acid 3.0 %
Phosphorus 4.8 %
Riboflavin 5.2 %
Selenium 4.7 %
Thiamin 10.4 %
Zinc 2.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Gingery Chicken Noodle Soup

View the full Gingery Chicken Noodle Soup Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Gingery Chicken Noodle Soup

34 calories of Ronzoni Healthy Harvest whole wheat spaghetti style pasta (dry), (0.38 oz)

16 calories of Olive Oil, (0.13 tbsp)

13 calories of Campbell's low sodium chicken broth, (1 cup)

12 calories of Soy Milk, (0.13 cup)

11 calories of Chicken Breast (cooked), no skin, roasted, (0.13 unit (yield from 1 lb ready-to-cook chicken))

7 calories of Onions, raw, (0.13 large)

4 calories of Carrots, raw, (0.13 carrot (7-1/2"))

1 calories of Soy sauce (shoyu), low sodium, (0.13 tbsp)

1 calories of Ginger Root, (0.38 tsp)

1 calories of Garlic, (0.13 clove)

0 calories of Cilantro, raw, (0.50 tbsp)

Nutrition & Calorie Comments  

since I don't have to worry too much about sodium, it was great! I loved the ginger, even added extra.
Added more vegetables - celery, potatoes (nixed the pasta), red peppers, beans, corn, and garlic. Also, I replaced the soy milk with nonfat milk and replaced the chicken broth with reduced sodium chicken bouillian and water. Threw the whole thing in the crockpot (added milk & corn at end).
this is still very high in sodium...
Wow, that is still high sodium. I would definitely not add the soy sauce, that would help considerably.
This has a lot of sodium. It is vey hard to stay in sodium limits even without soup.
Too high in sodium - as many have suggested. Sodium reduced soy sauce is still high and regular commercial sodium reduced chicken broth has what I am permitted in 2/3 cup for an entire meal. I think the numbers are right. Recipe is not for people who need to reduce sodium
Great--with UNSWEETENED soy milk, tho that adds 2.5 grams of fat to the entire 8 servings. I've found lots of recipes calling for soy don't do well with the usual stuff, b/c it's got sweeteners in it. Look for unsweetened--great for soups and savory dishes.
This sounds awesome, glad to see the nutrition info got fixed. I think I'll up the ginger and garlic and add a bunch of carrots (love carrots) and maybe some turnips or parsnips. Maybe some red pepper flakes, too. Thanks for the recipe! Would you mind if I posted a smaller version for us singles?
this sounds great and you can reduce the sodium y using braggs aminos in place of the soy sauce. I am going to use Shiratake pasta and maybe more ginger but this looks like a keeper to me.. thank you!
You can always click the 'ingredient details' link, and it will show you how the recipe was entered into the calculator. The author accidentally entered 64 cups of broth. At 8 cups of broth per batch, the real sodium for a serving of this is 718. I'm looking forward to trying this one!
This soup is incredible. I've made 3 batches of it so far, and can't get over how good it is! I use more organic carrots and double the ginger, and use low carb noodles.
Used low sodium broth, dropped the soy milk and added sherry as suggested by PIGLOVER45. Loved it!
I tried it last night. It was very good. I did not think it was too much sodium. I will make it again.
We are going to try this tonight & appreciate the alert over the sodium
1066.6 should be the reading for the sodium in 2 tablespoons of reduced soy sauce.
POST as inappropriate recipe. Right under the nutritional info. These kinds of things will happen, but we SP users can help make things better! DO SOMETHING! :->
I see lots of concern over the sodium, but I think the count is not listed correctly because just 2 T. of low-sodium soy sauce shouldn't elevate it that high. I didn't use soy milk, instead evaporated skim milk for a cream of chicken noodle soup and left out the soy sauce all together. YUM!
It sounds good but I'd have to eliminate the soy sauce and find something else besides low sodium stock to get the sodium levels into something reasonable. Chicken soup is supposed to be healthy. Anyone with BP problems can't even consider this recipe in it's original version. Alternate suggestions?
I submitted a recipe and the sodium came up way out of line for the items I was using. It may be that it is not registering the soy sauce as reduced sodium. I found this with my recipe
Sodium is DEFINITELY wrong. It just doesn't add up with the ingredients listed. I will make this.
far too much sodium so I did not make it. will you recheck the nutritional numbers???
This sounded so good but I agree with several people, the sodium is way to high for me. Its more than my daily allowance.
I put this into the Recipe Calculator and got totally different nutritional value. Per serving: Calories 190, Fat 6.6, Choles. 32.9, Sodium 274.4, Carb 13.4, Fiber 1.4, Protien 18.4. Brand names could alter results, but DACQUISTO had to have done something wrong. Whats posted can't be correct.
Is the sodium listed for the entire pot or one serving. I agree this is out of sight if it is for 1 serving.Or is this a typo
way too much sodium
I don't know what happened on the sodium calculations, but if you use your good sense, and look at how much sodium is in 2 tablespoons of reduced soy sauce and how much is in the chicken broth you will realize that it isn't near as much as it shows. Use your good sense and a little math, please.
The sodium is ridiculous. How can this be at all healthy?
Is the sodium right for this recipe?? I could not make a recipe with this high of sodium content.