Chicken Soup with Rice Noodles & Veggies

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A simple & delicious soup you'll have on rotation this season!


9 minutes

Prep time

10 minutes

Cook time

596 cal.

Per serving



Pot (small), Stovetop, Knife, Frying pan


Chicken breast
Olive oil

Step 1

Heat a drizzle of olive oil in a skillet over medium heat. Season the chicken breast on both sides with salt & pepper. Add the chicken to the skillet & cook undisturbed for 5 min. Flip & cook for an additional 5 min. Remove the chicken from the pan & set aside.

Rice noodles

Step 2

Cook the rice noodles according to package directions.

Baby bella mushrooms (whole)

Step 3

Clean & thinly slice the mushrooms.

Carrots (fresh)

Step 4

Wash & peel the carrot. Continue peeling the entire carrot to create long ribbons.

Step 5

Shred or slice the chicken into bite sized pieces.

Broth (chicken)
Soy sauce
Peas (frozen)

Step 6

Add the chicken broth & soy sauce to a pot on medium-high heat. Bring the broth to a boil, then lower to a simmer, about 4 min. Add the peas & stir.

Step 7

Add the shredded chicken, carrots, mushrooms & drained rice noodles to the pot & stir.

Step 8

Serve topped with additional soy sauce for flavor. Enjoy!

Nutrition facts

View nutritional information

Energy596 cal.
Fat17 g
Carbohydrates69 g
Protein43 g
Fiber4 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Chicken Soup with Rice Noodles & Veggies" contains 596 Energy, 17 g of Fat, 69 g of Carbohydrates, 43 g of Protein, 4 g of Fiber.

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Chicken Soup with Rice Noodles & Veggies