Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
  • Calories 152.8
  • Total Fat 3.7 g
  • Saturated Fat 0.8 g
  • Polyunsaturated Fat 0.6 g
  • Monounsaturated Fat 1.5 g
  • Cholesterol 51.2 mg
  • Sodium 76.1 mg
  • Potassium 287.1 mg
  • Total Carbohydrate 13.0 g
  • Dietary Fiber 2.5 g
  • Sugars 1.1 g
  • Protein 17.4 g
  • Vitamin A 50.4 %
  • Vitamin B-12 4.5 %
  • Vitamin B-6 19.5 %
  • Vitamin C 7.0 %
  • Vitamin D 0.0 %
  • Vitamin E 2.0 %
  • Calcium 2.7 %
  • Copper 3.4 %
  • Folate 10.3 %
  • Iron 7.1 %
  • Magnesium 6.4 %
  • Manganese 5.1 %
  • Niacin 37.8 %
  • Pantothenic Acid 8.2 %
  • Phosphorus 15.0 %
  • Riboflavin 10.4 %
  • Selenium 16.8 %
  • Thiamin 12.8 %
  • Zinc 7.3 %
*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 Kitchen Basics: Chicken Noodle Soup

View the full Kitchen Basics: Chicken Noodle Soup Recipe & Instructions
Submitted by: CHEF_MEG

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 Kitchen Basics: Chicken Noodle Soup

49 calories of Chicken Breast (cooked), no skin, roasted, (0.17 breast, bone and skin removed)

38 calories of Healthy Harvest Pasta, Rotini, (0.42 oz)

27 calories of Chicken Leg, (0.17 leg, bone and skin removed)

14 calories of Chicken Thigh, (0.17 thigh, bone and skin removed)

10 calories of Olive Oil, (0.08 tbsp)

8 calories of Carrots, raw, (0.33 medium)

7 calories of Onions, raw, (0.17 medium (2-1/2" dia))

2 calories of Celery, raw, (0.33 stalk, medium (7-1/2" - 8" long))

0 calories of Pepper, black, (0.08 tsp)

0 calories of Thyme, fresh, (0.25 tsp)

0 calories of Oregano, ground, (0.04 tsp)

0 calories of Basil, (0.08 tbsp)


Nutrition & Calorie Comments  

I loved this recipe, but made some changes!
I added more salt and pepper than suggested (bland otherwise in my opinion). I also added garlic to the veggies/broth. I also hate wasting when making broth so I always blend it rather than strain it. A few extra calories, lots of nutrition!
Lovely! 		Submitted by:
BECKAXOBEE
(3/20/17)
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@LINJEN48 I like to use Dreamfield's pasta to give it more fiber and cut the carbs down a little more. BUT I like to cook the pasta separately, then add later as well so that it doesn't overcook. Submitted by:
OVHENDERSON
(10/20/13)
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Very good soup. I do leave the skin on the chicken and add garlic. Then I blend the vegetables back in after straining. I skim the fat off and freeze all except what I can use for my family. Then make fresh pasta or rice each use. Submitted by:
LSIG14
(2/23/13)
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Bland. I think I like mine better but I know it is probably higher in salt. Submitted by:
HEALTHYDESIRE
(11/19/12)
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I cook cheap chicken legs in crockpot in oven skin & all, separate broth from chic, remove skin, bones & shred chicken, freeze chic in 4 oz portions. Cool the broth & skim off the fat, freeze in 1 cup portions. Use shirataki noodles have 0 calories. Can make one or two servings at a time. YUM! Submitted by:
RETURNTOTHIN
(10/13/12)
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totally agree about leaving the skin on and then refrigerating it overnight to get rid of the fat. I also like to include turnip and/or rutabaga to the stock vegetable mix. Instead of oregano/thyme/basil, I prefer using fresh parsely and fresh dill weed. Submitted by:
LOST_IN_NY
(10/13/12)
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I learned years ago from my children's pediatrician that cooking chicken soup with the skin on the chicken makes the soup a natural antibiotic!..then discard the skin and put in the fridge overnight so the fat comes to the top then discard! worked well for me many a winters with 3 croupy children!!! Submitted by:
MISSCORPIO5
(9/25/12)
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Love this recipe and it's a plus because there isn't much sodium in it (a necessity for me) Submitted by:
MISSYSMOM1950
(7/12/12)
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Very hearty and filling. My family loves it. I also made stock the day before. It. Helps to makre sure we get all the fat off. Submitted by:
MGIBBZZZ
(1/22/12)
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My recipe is similar: I add garlic, minced parsley and at the end of cooking, chopped spinache. Use of the bones and skin makes the broth richer tasting, easily removed after cooking and any fat is easily skimmed off the top. I also puree the first round of veggies and add back to the soup mixture. Submitted by:
TRICIAN13
(1/6/12)
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Replaced the pasta with 1 cp dry lentels, extra rosemary. yum! Cook the stock, skim off all the fat! Submitted by:
APPLEBLOSSOMS2
(5/6/11)
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Shortcut - buy a rotisserie chicken (my grocery store has day old rotisserie chickens for almost half price) clean the chicken from the carcass and you won't have to worry about the fat floating in your water. Keep some chicken breast for a salad the following day. Submitted by:
KEKEIKO
(3/2/11)
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Great Soup, the only thing I changed was instead of salt I added some low sodium Better then Bouillion. Submitted by:
JOANYC
(2/25/11)
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THis is good soup!! PLus low in sodium for those of us who watch that. Submitted by:
CHARMIAN2
(2/13/11)
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I substituted the pasta for quinoa. Delicious. With the left over broth I added the carrots and onions cooked in the pot with chicken, quinoa, garlic, and lots of extra low sodium, ff, chicken broth (canned). This may have been even better than the original. Did not use the herbs in second pot. Als Submitted by:
ASHLANDGIRL
(1/8/11)
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