Vegetable egg noodle soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 73.1
  • Total Fat: 0.8 g
  • Cholesterol: 9.6 mg
  • Sodium: 318.0 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.8 g

View full nutritional breakdown of Vegetable egg noodle soup calories by ingredient
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Number of Servings: 4


    4 c water
    1 cup egg noodles
    5 oz mixed asian vegetables, chopped
    2 cubes reduced sodium chicken bouillon
    1 t black pepper
    3 tsp chopped garlic
    1/4 c instant mashed potatoes (for thickening)


Boil all ingredients together in a large pot for about 20 min. Serve with dash parmesean cheese, if desired.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user OHNLEITER.

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