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45 minutes
4
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
chicken broth
egg noodle (dry)
kid friendly
has meat
(?)
Has meat from:
chicken broth
rotisserie chicken
has pasta
(?)
Has pasta from:
egg noodle (dry)
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken broth
rotisserie chicken
vegetarian
(?)
Not vegetarian due to:
chicken broth
rotisserie chicken
pescetarian
(?)
Not pescetarian due to:
chicken broth
rotisserie chicken
paleo
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 200% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.3% of RDA
• Calories: 28.6% of RDA
• Carbs: 13.9% of RDA
• Fat (total lipid): 34.5% of RDA
• Fiber: 9.5% of RDA
• Fructose: 1.2% of RDA
• Protein: 40.9% of RDA
• Sodium: 200% of RDA
• Sugar: 16.4% of RDA
• Vitamin A (IU): 110% of RDA
• Vitamin B6: 27.8% of RDA
• Vitamin C: 4.3% of RDA
• Iron: 4.3% of RDA
• Magnesium: 17.7% of RDA
• Manganese: 10.5% of RDA
• Niacin: 82.8% of RDA
• Potassium: 19.1% of RDA
• Zinc: 15.9% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
38.3
g
Calories
571
 
Fiber
2.65
g
Iron
0.858
mg
Protein
46.0
g
Sodium
3014
mg
Sugars
6.14
g
Fat (total lipid)
21.1
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
2
tbsp
+
-
 
 
1/2
whole
+
-
 
diced.
 
1
whole
+
-
 
sliced into thin-ish slices.
 
2
stalks
+
-
 
sliced into thin-ish slices.
 
4
cans
+
-
 
14.5 oz cans.
2
cans
+
-
 
14.5 oz cans.
 
1/2
whole
+
-
 
the meat from approx. 1/2 of a rotisserie chicken. this is approx. 2 cups, but definitely depends on how thick you like your soup.
 
6
oz
+
-
 
this also depends entirely on how thick you like your soup .. you can use as little as 4oz and as much as 8oz.
 
1/2
tsp
+
-
 
 
1/2
tsp
+
-
 
 
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PREPARATION
1.
Add the olive oil to a large pot. Add the onion and cook until it begins to become translucent (3-4 minutes). Add the celery and cook for 3-4 more minutes.
2.
Add in the chicken broth and vegetable broth.
3.
Add the rest of the ingredients to the broth. Bring to a boil.
4.
Turn the heat down and let simmer for a minimum of 20 minutes. Serve while hot.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
I like my chicken noodle soup to be thick, and meaty, and so I used about 3/4 of the rotisserie chicken meat and close to 8 oz of the egg noodles.
2.
Optional ingredients include: (1) a 1/2 cup of frozen peas and/or (2) a 1/2 cup of wild rice.
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a 55% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 571
Protein 46.0 g
Carbohydrates 38.3 g
Iron 0.86 mg
Fiber 2.65 g
Calcium 43.2 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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