Dinner: Vegetable-Chicken Noodle Soup

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Vegetable-Chicken Noodle Soup

YIELD: Makes 6 servings

If chicken soup is famous for making you feel better, then this soup should keep you feeling great! Loaded with vegetables, this noodle soup is a wonderful start to any meal.


  1. 1 cup chopped celery
  2. 1/2 cup thinly sliced leek (white part only)
  3. 1/2 cup chopped carrot
  4. 1/2 cup chopped turnip
  5. 6 cups fat-free reduced-sodium chicken broth, divided
  6. 1 tablespoon minced fresh parsley
  7. 1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
  8. 1 teaspoon fresh rosemary or 1/4 teaspoon dried rosemary
  9. 1 teaspoon balsamic vinegar
  10. 1/4 teaspoon black pepper
  11. 2 ounces uncooked yolk-free wide noodles
  12. 1 cup diced cooked boneless skinless chicken breast


  1. Combine celery, leek, carrot, turnip and 1/3 cup chicken broth in large saucepan.
  2. Cover; cook over medium heat 12 to 15 minutes or until vegetables are tender, stirring occasionally.
  3. Stir in remaining 5-2/3 cups broth, parsley, thyme, rosemary, vinegar and pepper.
  4. Bring to a boil; add noodles.
  5. Cook until noodles are tender; stir in chicken.
  6. Reduce heat to medium.
  7. Simmer until heated through.


Serving Size: about 1 cup soup | Sodium 73 mg | Protein 10 g | Fiber 1 g | Carbohydrate 12 g | Cholesterol 18 mg | Saturated Fat <1 g | Total Fat 2 g | Calories from Fat 14 %


Meat 1 | Vegetable 1/2 | Starch 1/2

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