Appetizers / Soups / Salads

Egg noodle and veggie soup is for Side Dish.

Egg noodle and veggie soup takes 15 minutes to prepare.

Egg noodle and veggie soup takes 480 minutes to cook.

Egg noodle and veggie soup makes 8 servings.

The ingredients for Egg noodle and veggie soup are:

2.0 tbsp Parsley, dried
1.0 tsp Pepper, black
1.0 tsp Salt
6.5 ounces Chicken Breast (cooked), no skin, roasted
2.0 can (10.75 oz) Chicken Broth
4.0 large (7-1/4" to 8-1/2" long) Carrots, raw
2.0 cup, strips Celery, raw
0.25 cup kernels Yellow Sweet Corn, Frozen
0.5 cup, chopped Onions, raw
1.0 cup Mushrooms, canned
3.0 cup (8 fl oz) Water, tap
2.0 cup Egg Noodles, enriched
12.0 tbsp Salsa - Tostitos All Natural Chunky Salsa (medium)
2.5 cup Bush's Garbanzos (chickpeas)
1.0 small (1-3/4" to 2-1/2" dia.) Baked Potato, with skin

Here is how you make Egg noodle and veggie soup:

Mix, cook , shred chicken, add noodles Serving Size: 2 c.Number of Servings: 8.0Recipe submitted by SparkPeople user TINALOUCHIC1.

The nutritional information for Egg noodle and veggie soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 193.6

• Total Fat: 2.8 g
• Cholesterol: 24.8 mg
• Sodium: 1,222.6 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 7.1 g
• Protein: 12.9 g

The dietary needs meet for Egg noodle and veggie soup is Low Fat