Vegetable Chicken Noodle Soup

Preparation:  10 min. Cooking: 15 min. Total: 25 min.
Recipe photo
  • 1 1/2 Quart chicken stock
  • 2 carrots , peeled and cut into small dice
  • 1 tsp dried tarragon
  • 1 Cup thin egg noodles
  • 1/2 Lb boneless, skinless chicken breasts , halves, cut into thin strips
  • 1 1/2 Cup frozen peas
  • 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
270 Cal
Fat
4.8 g
Carbs
23 g
Protein
32 g
Fiber
6.1 g
Sugar
7.2 g
Cholesterol
56 mg
Sodium
1200 mg


Nutrients

Fiber     6.1 g
Fat     4.8 g
Sugar     7.2 g
Carbs     23 g
Protein     32 g
Calories     270 Cal

Fats

Fat, Poly     1.1 g
Fat, Mono     1.7 g
Fat, Sat     1.3 g
Fat, Trans     0 g
Fat, Percent     16 %

Vitamins

Vitamin, K     54 mcg     45 %
Vitamin, A     5100 IU     170 %
Vitamin, B12     0.6 mcg     24 %
Niacin     16 mg     99 %
Riboflavin     0.4 mg     34 %
Vitamin, C     14 mg     16 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.7 mg     41 %
Vitamin, E     1.5 mg     10 %
Panto, Acid     1.1 mg     22 %
Choline     110 mg     19 %
Thiamin     0.5 mg     38 %

Minerals

Calcium     75 mcg     7.5 %
Phosphorus     380 mg     55 %
Magnesium     65 mg     15 %
Copper     0.5 mcg     57 %
Fluoride     230 mcg     5900 %
Zinc     2.4 mg     21 %
Cholesterol     56 mg     0.8 %
Sodium     1200 mg     82 %
Selenium     26 mcg     48 %
Manganese     1 mg     14 %
Potassium     880 mg     19 %
Iron     4.7 mg     59 %