Oriental Vegetable Noodle Soup
|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|
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.
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