Chunky Chicken Noodle and Vegetable Soup

17 55 271
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 8
Chunky Chicken Noodle and Vegetable Soup
Health Rating


1 tsp Black pepper (or to taste)
4 large Carrots (peeled and sliced)
5 medium stalk(s) Celery (chopped)
2 breast Chicken breast, skinless (cooked and shredded, lightly seasoned with salt & pepper)
6 cup Chicken broth (stock)
1 tbsp Dijon mustard
1/2 eggplant Eggplant (1/2 inch pieces)
3 tbsp Extra virgin olive oil
5 clove(s) Garlic (minced)
1 medium pepper(s) Green bell pepper (chopped)
1 tsp Hot sauce
1 cup Parsley, fresh (finely chopped)
250 gm Rice noodles, dry (or small noodles of choice)
1 tsp Salt (or to taste)
1 medium Summer squash (1/2 inch pieces)
1 medium White onion (finely chopped)
1 medium Zucchini (1/2 inch pieces)


Place oil into a large dutch oven over medium heat.  When hot, sauté the onion, celery, carrots, sweet peppers, zucchini, yellow squash and eggplant.  Cook and stir until tender, about 5-7 minutes. 

Stir in fresh garlic; mix in for 30 seconds then stir in the broth.  Increase heat until soup just starts to boil.  Stir in noodles and cook for 7-10 minutes or until noodles are cooked through, al dente.  Stir in dijon mustard, hot sauce, chicken, parsley and seasonings to taste. 

Reduce heat to low and simmer until ready to serve.

Nutrition Facts

Per Portion

Calories 271
Calories from fat 61
Calories from saturated fat 10.0
Total Fat 6.8 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.2 g
Cholesterol 33 mg
Sodium 979 mg
Potassium 684 mg
Total Carbohydrate 37 g
Dietary Fiber 4.4 g
Sugars 5.3 g
Protein 17.9 g

Dietary servings

Per Portion

Grain 1.6
Meat 0.6
Vegetables 3.3

Energy sources