Chinese Chicken Vegetable Noodle Soup

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 224.9
  • Total Fat: 3.8 g
  • Cholesterol: 17.0 mg
  • Sodium: 2,205.0 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 22.1 g

View full nutritional breakdown of Chinese Chicken Vegetable Noodle Soup calories by ingredient


A quick, light soup A quick, light soup
Number of Servings: 4


    4 cups Chicken broth, Low Salt
    2 Chicken breast halves, skinned
    1 cup carrots sliced on the bias
    1 cup fresh snow peas
    1 cup broccoli florets
    1/2 cup Water Chestnuts, sliced
    2 cups cooked Japanese Soba Noodles (Can substitue rice threads if you are wheat allergic)
    1/4 teaspoon curry powder
    1/2 teaspoon salt
    1/4 teaspoon black pepper


Partially freeze the chicken breast and cut into cubes.

Place the chicken broth in a pan and add the cubed chicken breast and the sliced carrots. Cook 10 minutes, or until chicken cubes are cooked through and the carrots are crisp-tender.

Place 1/4 of the noodles in the bottom of a large bowl. Add 1/4of the chicken and 1/4 of the carrots. Add 1/4 of the remaining ingredients and serve hot. You can garnish with sliced green onion, if desired.

Note: The hot broth cooks the broccoli and snow peas. If you want them more cooked, you can steam it before-hand.

Serves 4. This makes a nice large bowl of soup.

Number of Servings: 4

Recipe submitted by SparkPeople user QUILTHORSE.

Member Ratings For This Recipe

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    Very Good
    very tasty - 1/30/08