Pen's Chicken Egg Noodle Soup

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 80.3
  • Total Fat: 0.7 g
  • Cholesterol: 13.0 mg
  • Sodium: 528.0 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.0 g

View full nutritional breakdown of Pen's Chicken Egg Noodle Soup calories by ingredient
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A very Hearty Soup! A very Hearty Soup!
Number of Servings: 20


    3 boxes - Campbell's Low sodium Chicken Broth
    4 - boneless, skinless Chicken Breasts
    1 cup - chopped carrots
    1 small onion chopped finely
    1 cup - mushrooms, chopped
    1 cup - carrots rough chopped
    1cup - peas, frozen
    175 grams - (half a bag) of Catelli Healty Harvest Egg-white noodes
    3 - Bay leaves
    1/2 tsp. - minced garlic
    black pepper to taste
    pinch of cayanne pepper
    3 tbls - flour


Cook chicken breasts in large pots with 3 boxes of broth, garlic peppers and bay leaves. for 10 mins.
Remove chicken and chop into pieces. Remove bay leaves and dicard.
Return chicken to pot and bring to a boil and add remain ingredients except the flour. Reduce heat and let simmer until noodle and veggies are soft. Stirring occationally
Thicken broth with flour.
Makes about 20 - 1 cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user NEW-BEGINNING.

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