Italian-Style Chicken Noodle Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 321.6
  • Total Fat: 8.8 g
  • Cholesterol: 14.1 mg
  • Sodium: 1,215.3 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 9.3 g
  • Protein: 16.9 g

View full nutritional breakdown of Italian-Style Chicken Noodle Soup calories by ingredient

Number of Servings: 6


    Olive Oil, Extra Virgin, 2 tbs
    Celery, raw, 5 stalk, medium (7-1/2" - 8" long)
    Carrots, raw, 3 medium
    Onion, Raw, 100 gram(s) (medium to large)
    Bay Leaf, 1 tsp, crumbled (use 1 whole leaf fresh or dry)
    Salt, 1 tsp
    Pepper, black, 1.5 tsp
    Chicken stock, home-prepared, 6 cup
    Tomato Sauce, .5 cup (8 oz can)
    Beans, red kidney, 1.2 cup (15 oz can)
    Chickpeas (garbanzo beans), 1.2 cup (15 oz can)
    Whole Wheat Spaghetti, cooked (pasta), 227 grams (1/2 pound)
    Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook


Place a large soup pot over medium-high heat and add the EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook vegetables to make tender, 8-10 minutes.

Add stock, tomato sauce, beans and chickpeas, then bring soup to a boil. Stir penne into soup, cook a minute or so then stir in chicken and simmer 5-6 minutes more.

Ladle soup into bowls

Number of Servings: 6

Recipe submitted by SparkPeople user CORTON.