Nutrition Facts
Servings Per Recipe: 16
Serving Size: 1 serving
Amount Per Serving
| Calories | 184.3 | Total Fat | 0.5 g |
|---|---|
| Saturated Fat | 0.1 g |
| Polyunsaturated Fat | 0.1 g |
| Monounsaturated Fat | 0.1 g |
| Cholesterol | 16.4 mg |
| Sodium | 319.2 mg |
| Potassium | 72.3 mg |
| Total Carbohydrate | 29.4 g |
| Dietary Fiber | 4.3 g |
| Sugars | 6.1 g |
| Protein | 12.1 g |
| Vitamin A | 12.1 % | Vitamin B-12 | 1.8 % |
|---|---|
| Vitamin B-6 | 7.8 % |
| Vitamin C | 11.2 % |
| Vitamin D | 0.0 % |
| Vitamin E | 0.2 % |
| Calcium | 4.2 % |
| Copper | 0.6 % |
| Folate | 0.3 % |
| Iron | 8.3 % |
| Magnesium | 2.0 % |
| Manganese | 0.3 % |
| Niacin | 21.5 % |
| Pantothenic Acid | 2.3 % |
| Phosphorus | 5.6 % |
| Riboflavin | 7.2 % |
| Selenium | 7.2 % |
| Thiamin | 12.6 % |
| Zinc | 1.5 % |
*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 Chicken Noodle & Vegetable Soup
View the full Chicken Noodle & Vegetable 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 Chicken Noodle & Vegetable Soup
79 calories of No Yolks, (0.75 oz)
44 calories of Winn Dixie Mied Vegetables, (0.47 cup)
34 calories of Chicken Breast (cooked), no skin, roasted, (1 ounces)
20 calories of Margaret Holmes Tomatoes, Okra and Corn, (0.22 cup)
11 calories of Margaret Holmes tender yellow cut Squash, (0.22 cup)
Calories per serving of Chicken Noodle & Vegetable Soup
79 calories of No Yolks, (0.75 oz)
44 calories of Winn Dixie Mied Vegetables, (0.47 cup)
34 calories of Chicken Breast (cooked), no skin, roasted, (1 ounces)
20 calories of Margaret Holmes Tomatoes, Okra and Corn, (0.22 cup)
11 calories of Margaret Holmes tender yellow cut Squash, (0.22 cup)