Food and Nutrition


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Quick Chicken Noodle and Vegetable Soup

This healthy recipe comes from NDSU Extension Service.


•    4 1/2 c. chicken broth (homemade or canned)
•    1/2 c. chopped onion
•    1/2 tsp. dried basil, crushed
•    1/2 tsp. dried oregano, crushed
•    1/4 tsp. pepper
•    1 10-oz. package frozen carrots and peas (or your choice)
•    1 c. cooked chicken, cubed
•    1/2 c. small egg noodles


Combine the chicken broth, onion and spices in a large saucepan. Add vegetables and pasta and bring ingredients to boiling. Reduce heat and simmer six to eight minutes until vegetables are crisp-tender. Stir in the chicken. Heat thoroughly.

Makes 6 servings.

Per Serving: about 130 calories, 7 grams (g) of fat, and 6 g carbohydrate.

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