Find Provider Providers Find Locations Locations Care Services Services Patients Patients

Vegetable Chicken Noodle Soup

Vegetable Chicken Noodle Soup

Adapted from Diabetes Self Management

Makes 6 Servings


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


  • Combine celery, leek, carrot, turnip, and 1/3 cup chicken broth in large saucepan. Cover; cook over medium heat 12 to 15 minutes or until vegetables are tender, stirring occasionally.
  • Stir in remaining 5 2/3 cups broth, parsley, thyme, rosemary, vinegar, and pepper; bring to a boil. Add noodles; cook until noodles are tender.
  • Stir in chicken. Reduce heat to medium; simmer until heated through.

Serving size 1 cup.
Calories: 98 calories, Carbohydrates: 12 g