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Chicken Noodle Soup With Vegetables

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Ingredients
  Olive oil 2 Tablespoon
  Diced carrots 2 1⁄4 Cup (36 tbs)
  Chopped scallions 1 1⁄2 Cup (24 tbs)
  Green bell pepper 1 , seeded and diced
  Low sodium chicken stock 3 Cup (48 tbs)
  Linguine 6 Ounce
  Chopped fresh parsley 1⁄3 Cup (5.33 tbs)
  Chopped fresh dill/2 teaspoons dried dill 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
Directions

1. Heat the oil in a medium-size skillet over medium heat. Add the carrots, scallions and bell pepper, and saute 4 minutes, or until the carrots are softened. Add the stock and 1 cup of water, and bring the mixture to a simmer.
2. Break the linguine into 2-inch lengths and stir it into the soup.
3. When the soup returns to a simmer, stir in the parsley, dill, salt and black pepper, and cook another 10 minutes, or until the linguine is tender.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy

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3.9225
Average: 3.9 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1083 Calories from Fat 319

% Daily Value*

Total Fat 38 g58.7%

Saturated Fat 6.3 g31.7%

Trans Fat 0 g

Cholesterol 50 mg16.7%

Sodium 1451.4 mg60.5%

Total Carbohydrates 153 g51.1%

Dietary Fiber 20.5 g81.9%

Sugars 23.9 g

Protein 43 g86.1%

Vitamin A 1083.4% Vitamin C 364.1%

Calcium 38.9% Iron 71.2%

*Based on a 2000 Calorie diet

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Chicken Noodle Soup With Vegetables Recipe