Vegetable Chicken Noodle Soup - 4 servings
Preparation: 10 min. Cooking: 15 min. Total: 25 min.
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1-1/2 quarts chicken stock
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2 carrots, peeled and cut into small dice
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1 tsp dried tarragon
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1 cup thin egg noodles
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1/2 lb boneless, skinless chicken breasts, halves, cut into thin strips
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1-1/2 cups frozen peas
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3/4 lb asparagus, tips cut 1 in. long, stalks thinly sliced, or broccoli florets
Bring stock, carrots and tarragon to a boil in a saucepan over high heat. Add noodles and chicken and simmer over medium high heat 5 minutes. Skim the fat off top. Add vegetables and salt and pepper to taste. Simmer another 2-3 minutes, or until chicken and noodles are just cooked throughout.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 270 Cal |
4.8 g |
23 g |
32 g |
6.1 g |
7.2 g |
56 mg |
1200 mg |
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Nutrients
| Calories |
270 Cal |
|
| Fat |
4.8 g |
|
| Carbs |
23 g |
|
| Protein |
32 g |
|
| Fiber |
6.1 g |
|
| Sugar |
7.2 g |
|
|
Fats
| Fat |
4.8 g |
|
| Fat, Sat. |
1.3 g |
|
| Fat, Mono. |
1.7 g |
|
| Fat, Poly. |
1.1 g |
|
| Cholesterol |
56 mg |
|
|
Vitamins
| Choline |
110 mg |
19% |
| Niacin |
16 mg |
99% |
| Panto. Acid |
1.1 mg |
22% |
| Riboflavin |
0.44 mg |
34% |
| Thiamin |
0.46 mg |
38% |
| Vitamin A |
5100 IU |
170% |
| Vitamin B6 |
0.65 mg |
41% |
| Vitamin B12 |
0.59 mcg |
24% |
| Vitamin C |
14 mg |
16% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
1.5 mg |
10% |
| Vitamin K |
54 mcg |
45% |
|
Minerals
| Calcium |
75 mg |
7.5% |
| Copper |
0.51 mg |
57% |
| Fluoride |
230 mcg |
5900% |
| Iron |
4.7 mg |
59% |
| Magnesium |
65 mg |
15% |
| Manganese |
0.98 mg |
14% |
| Phosphorus |
380 mg |
55% |
| Potassium |
880 mg |
19% |
| Selenium |
26 mcg |
48% |
| Sodium |
1200 mg |
82% |
| Zinc |
2.4 mg |
21% |
|
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