Creamy Chicken Noodle and Vegetable Soup

17 40 407
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 6
Creamy Chicken Noodle and Vegetable Soup
Health Highlights


1 tbsp Extra virgin olive oil
1 small White onion (finely diced)
2 clove(s) Garlic (minced)
2 cup sliced Carrots
1 cup diced Celery
1 tbsp Salt
1 tsp Black pepper
6 cup Chicken broth (stock)
1/4 package (16oz) Spaghetti, dry (broken into small pieces)
1/4 cup Butter, unsalted
1/4 cup All-purpose white flour
2 cup Partly skimmed milk, 2% M.F.
3/4 cup Frozen green peas
2 cup shredded Chicken, cooked
1 dash Nutmeg, ground
5 sprig Parsley, fresh (coarsley chopped)
1/2 tbsp Oregano, dried (or thyme)


Heat 1/2 tbsp butter and olive oil in a large pot.

Add onion, celery and carrot and cook stirring for about 3 minutes, add garlic and cook for one more minute.

Add salt, pepper and dried oregano or thyme.

Add chicken broth and bring to a boil.

When soup is boiling add uncooked noodles and cook for approximately 8 minutes.

Meanwhile in a small saucepan, over medium heat, melt rest of the butter and add flour, stir the mixture constantly for about 3 minutes.

Slowly add the milk to the flour and butter mixture, whisking constantly until the milk comes to a boil.

Pour the creamy milky mixture into the soup, stir, reduce heat and simmer until slightly thickened, about 2 minutes.

Stir in the shredded chicken and peas and simmer for 1 more minute.

Adjust seasoning, add a dash of freshly grated nutmeg and a sprinkling of chopped parsley if desired.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 407
Calories from fat 185
Calories from saturated fat 76
Total Fat 20.5 g
Saturated Fat 8.4 g
Trans Fat 0.5 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 7.3 g
Cholesterol 65 mg
Sodium 1401 mg
Potassium 804 mg
Total Carbohydrate 35 g
Dietary Fiber 4.3 g
Sugars 8.3 g
Protein 23.1 g

Dietary servings

Per Portion

Grain 1.0
Meat 0.7
Meat Alternative 0.2
Milk 0.3
Vegetables 1.8

Energy sources