Spring Vegetable Chicken Noodle Soup

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4.0 by 17 people

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  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 30 mins

Spring Vegetable Chicken Noodle Soup

Directions

  1. In a 4- to 5- quart Dutch oven heat olive oil over medium heat. Add onion and garlic; cook and stir 2 minutes. Add curry powder; cook 1 minute more. Carefully stir in orange-carrot juice, chicken broth, 1 cup water, and salt; add carrot and celery. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.
  2. Add noodles; cook 6 minutes, stirring occasionally. Add chicken and sugar snap peas; heat through. Stir in parsley and crushed red pepper.
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Nutrition Facts (Spring Vegetable Chicken Noodle Soup)

  • Per serving:
  • 426 kcal cal.,
  • 13 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 78 mg chol.,
  • 661 mg sodium,
  • 50 g carb.,
  • 4 g fiber,
  • 30 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

17 Ratings
1208 Days Ago
Quite tasty and easy. I made exactly like the recipe except I cut the red pepper flakes to about 1/8 tsp. We're not into spicy.

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