Chicken Vegetable w/Egg Noodles


2 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 169.6
  • Total Fat: 2.5 g
  • Cholesterol: 23.6 mg
  • Sodium: 493.7 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 4.9 g
  • Protein: 9.0 g

View full nutritional breakdown of Chicken Vegetable w/Egg Noodles calories by ingredient
Report Inappropriate Recipe

Submitted by: PIXIE2333


Perfect for a cold night! Perfect for a cold night!
Number of Servings: 12


    Egg Noodles (use whole wheat unenriched noodles for a healthier twist) (4 cups)
    Swanson Chicken Broth 99% Fat Free, (4 cups)
    Celery, diced (1/2 cup)
    Beans, pinto, (2 cups)
    Dark Red Kidney Beans (1 cup)
    Canned Chicken (2 cans 10.75 oz)


Cook the egg noodles according to the directions on the package. While the water is heating and the noodles cooking, pour the chicken broth into a large pan. Add all the vegetables and chicken and bring to a slow boil. When the noodles are ready (appx 6-8 minutes), serve in a bowl. Scoop the desired amount of the vegetable/chicken mixture on top (more juice if you like it more like a soup, less if you like it more casserole like). Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user PIXIE2333.


Rate This Recipe