Photo: Cala
Classic Chicken Noodle Soup with Roasted Vegetables
14 ingredients
6-8 Servings
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Estimated Nutrition (whole recipe, rough)
824
Calories
49g
Protein
34g
Fat
85g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 tablespoons fresh minced garlic
- 4 cups cooked shredded chicken
- 4 carrots, peeled, sliced
- 3 celery stalks, chopped
- 3-4 cups other vegetables for roasting: cauliflower, brussels sprouts
- 2 tablespoons extra virgin olive oil
- 32 ounces chicken broth
- 1/4 lb fettucini pasta, broken into 2 inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons brown mustard
- 3 tablespoons fresh parsley, finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By pickypalate ·
Recipe sourced from
openrecipes