Chicken Vegetable Noodle Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 199.6
  • Total Fat: 2.2 g
  • Cholesterol: 42.8 mg
  • Sodium: 652.7 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 20.5 g

View full nutritional breakdown of Chicken Vegetable Noodle Soup calories by ingredient
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Number of Servings: 8


    2 cups of chicken, cooked and chopped
    2 stalks of celery, chopped
    1 cup carrots, chopped
    3 medium sized pototoes, peeled and chopped
    3 cups chicken broth or boullion cubes
    1 T. onion, minced
    2 cups egg noodles, uncooked
    Dash of Pepper and Salt to taste
    6 cups of water


Cook chicken in enough water to cover as well as enough to cook the vegetables in later (about 6 cups). Boil for about 15 minutes or until cooked. Chop carrots, celery, potatoes and add to water after removing the chicken to chop. Boil the vegetables in water and 3 cups of broth along with the onion and salt and pepper if desired. Boil for about 15 minutes. Add the egg noodles and chicken and cook for 10-12 more minutes. Then serve. Makes 8-10 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user DCMUM61.

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