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Vegetable-Chicken Noodle Soup

Vegetable-Chicken Noodle Soup

Vegetable-Chicken Noodle Soup

If chicken soup is famous for making you feel better, then this soup should keep you feeling great! Loaded with vegetables, this noodle soup is a wonderful start to any meal.


Makes 6 servings


1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup chopped turnip
6 cups fat-free reduced-sodium chicken broth, divided
1 tablespoon minced fresh parsley
1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon fresh rosemary or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper
2 ounces uncooked yolk-free wide noodles
1 cup diced cooked boneless skinless chicken breast


  1. Combine celery, leek, carrot, turnip and 1/3 cup chicken broth in large saucepan. Cover; cook over medium heat 12 to 15 minutes or until vegetables are tender, stirring occasionally.
  2. Stir in remaining 5-2/3 cups broth, parsley, thyme, rosemary, vinegar and pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.

Nutritional Information

Serving Size: about 1 cup soup
Sodium 73 mg
Protein 10 g
Fiber 1 g
Carbohydrate 12 g
Cholesterol 18 mg
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 14 %
Calories 98

Dietary Exchange

Meat 1
Vegetable 1/2
Starch 1/2

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