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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Spring Vegetable Chicken Noodle Soup

Makes: 4 servings
Prep 30 mins Cook 30 mins
Spring Vegetable Chicken Noodle Soup
Ingredients
  • 2  tablespoons  olive oil
  • 1  small onion, finely chopped
  • 2  cloves garlic, minced
  • 1 1/2  teaspoons  curry powder
  • 4  cups  refrigerated orange-carrot juice (such as Bolthouse Farms Orange + Carrot or Naked Orange Carrot)
  • 1 14 1/2 ounce can  reduced-sodium chicken broth
  • 1/2  teaspoon  salt
  • 1  cup  carrots, diagonally sliced
  • 1  cup  sliced celery
  • 2  cups  dried medium noodles (2 cups)
  • 2  cups  shredded cooked chicken
  • 1  cup  sugar snap peas, trimmed
  • 2  tablespoons  fresh parsley leaves
  • 1/4 - 1/2  teaspoon  crushed red pepper
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 426,
  • Fat, total (g) 13,
  • chol. (mg) 78,
  • sat. fat (g) 3,
  • carb. (g) 50,
  • Monounsaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 30,
  • pro. (g) 27,
  • vit. A (IU) 14515,
  • vit. C (mg) 63,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 77,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 661,
  • Potassium (mg) 1375,
  • calcium (mg) 83,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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