Popular in Recipes

Spring Vegetable Chicken Noodle Soup

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE

Ratings

4.0 by 17 people

Rate This!

  • 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.

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

Comments

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE

Similar Recipes

close
close
close
close
close

Loading... Please wait...

I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px.
Share on Facebook
Uh oh! Your photo failed to upload. Please try again or visit your profile.
No one has shared their photo yet.
close

Add My Photo close