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Chicken-Style Noodle Soup

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Submitted by Marty

YIELD

10 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

½ 226.8
POUND G NOODLES
1 1
EACH EACH ONIONS
chopped
1 237
CUP ML CELERY
chopped
2 3E+1
TABLESPOONS ML POULTRY SEASONING *
1 5
TEASPOON ML SALT
6 1.4
CUPS L WATER
2 2
LARGE LARGE POTATOES
peeled and cubed
2 473
CUPS ML CHICKPEAS (GARBANZO BEANS)
with juice
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
2 473
CUPS ML TOFU
scrambled, optional

Directions

Cook noodles as directed on package.

Drain.

Meanwhile, sauté onion, celery, chicken-style season, and salt in ¼ cup water until tender.

Add 6 cups water with potatoes and continue cooking.

Meanwhile, whiz garbanzos in their own juice, add a little water if necessary.

Combine all ingredients and simmer slowly to allow flavors to blend.

Adjust water and salt as desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 320g (11.3 oz)
Amount per Serving
Calories 182 16% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 401mg 17%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 18%
Sugars g
Protein 17g
Vitamin A 3% Vitamin C 13%
Calcium 21% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 
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