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Oriental Vegetable Noodle Soup

fast.cook's picture
Ingredients
  Chicken broth/Beef broth 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Frozen broccoli cuts and sweet peas 1⁄2 Cup (8 tbs) (From A 16 Ounce Package)
  Julienned carrots 1⁄2 Cup (8 tbs)
  Diagonally sliced celery 1⁄2 Cup (8 tbs)
  Oriental noodle soup mix 3 Ounce (1 Package, Any Flavor)
  Chopped cooked chicken/Turkey / roast beef / ham / shrimp 1 1⁄2 Cup (24 tbs)
  Green onion slices 3 Tablespoon
Directions

In large saucepan, combine broth and water; bring to a boil.
Add frozen vegetables, carrots and celery; cook 1 minute.
Partially break up noodles from soup mix; stir into boiling broth.
Reduce heat to low; simmer 3 minutes or until vegetables are crisp-tender.
Stir in seasoning from packet in soup mix and meat; simmer an additional 2 to 3 minutes or until thoroughly heated.
Garnish each serving with green onions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Quick, Healthy

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3.97143
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 695 Calories from Fat 97

% Daily Value*

Total Fat 11 g16.9%

Saturated Fat 0.06 g0.29%

Trans Fat 0 g

Cholesterol 48.1 mg16%

Sodium 6643.1 mg276.8%

Total Carbohydrates 72 g23.9%

Dietary Fiber 7.3 g29.4%

Sugars 13.3 g

Protein 72 g143.9%

Vitamin A 299.8% Vitamin C 86.6%

Calcium 10.3% Iron 28%

*Based on a 2000 Calorie diet

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Oriental Vegetable Noodle Soup Recipe