Chicken or turkey, noodles, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy
Common food
Photo: Wikipedia
This is a classic comfort food combination, likely a chicken or turkey noodle casserole or a simplified version of chicken noodle soup, featuring tender poultry, soft noodles, and mild vegetables like peas and corn in a savory gravy. The taste is savory and rich, with a soft, comforting texture from the noodles and tender meat, balanced by the subtle sweetness of the vegetables. Nutritionally, it provides a balanced mix of protein and carbohydrates, with a relatively low calorie count of 130 kcal per 100g, making it a light yet satisfying meal option.
Calorie split: 19% protein · 45% carbs · 36% fat
↓ Full nutrition💚 Why it's loved
People love this dish for its comforting, nostalgic flavor that evokes home-cooked meals, often associated with family gatherings or cozy dinners. Its versatility allows it to be easily adapted to different tastes and dietary preferences, making it a staple in many households.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium, especially if the gravy is made with commercial stock or seasoning, which may concern those watching their salt intake. To counteract this, use low-sodium broth and season with herbs and spices instead of salt. Additionally, the noodles and gravy may cause blood-sugar spikes for some individuals; pairing the dish with a side of non-starchy vegetables or a small portion of healthy fats like avocado can help mitigate this effect.
Key benefits
- Provides a balanced source of protein and carbohydrates for sustained energy.
- Low in calories, making it suitable for weight management.
- Contains fiber from vegetables and noodles, aiding digestion.
- Easy to digest and gentle on the stomach, ideal for recovery or light meals.
- Versatile and can be customized with various vegetables and seasonings.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The combination of chicken and noodles has been a staple in American cuisine since the 19th century, often used as a restorative meal during illness, and is even featured in traditional recipes for 'sick day' soups.
Full nutrition (USDA data · scales with serving)
| Water | 72.6 g |
| Energy | 130 kcal |
| Protein | 6.1 g |
| Total lipid (fat) | 5.2 g |
| Carbohydrate, by difference | 14.9 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 0.70 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 0.88 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 80.0 mg |
| Potassium, K | 100 mg |
| Sodium, Na | 344 mg |
| Zinc, Zn | 0.60 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 14.0 ug |
| Vitamin C, total ascorbic acid | 0.70 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.11 mg |
| Niacin | 2.2 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 44.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 68.0 ug |
| Choline, total | 24.4 mg |
| Vitamin B-12 | 0.09 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 25.0 ug |
| Carotene, alpha | 6.0 ug |
| Cryptoxanthin, beta | 11.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 123 ug |
| Vitamin E (alpha-tocopherol) | 0.67 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 6.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.94 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.72 g |
| SFA 18:0 | 0.18 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 1.9 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.5 g |
| PUFA 18:2 | 1.4 g |
| PUFA 18:3 | 0.15 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 29.0 mg |
Amino acid profile (per 100g)
Estimated from Turnover, chicken- or turkey-, and vegetable-filled, reduced fat, frozen — USDA does not publish this profile for Chicken or turkey.
| Tryptophan | 0.16 g |
| Threonine | 0.41 g |
| Isoleucine | 0.47 g |
| Leucine | 0.80 g |
| Lysine | 0.61 g |
| Methionine | 0.23 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.37 g |
| Valine | 0.53 g |
| Arginine | 0.51 g |
| Histidine | 0.30 g |
| Alanine | 0.45 g |
| Aspartic acid | 0.80 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.38 g |
| Proline | 0.87 g |
| Serine | 0.42 g |
| Hydroxyproline | 0.00 g |
FAQ
Is this dish suitable for a low-carb diet?
No, this dish is relatively high in carbohydrates due to the noodles and gravy. For a low-carb version, substitute noodles with zucchini noodles or cauliflower rice.
Can I make this dish gluten-free?
Yes, you can use gluten-free noodles and ensure the gravy is made with gluten-free flour or cornstarch to thicken it.
How can I reduce the fat content in this dish?
Use lean cuts of chicken or turkey, skim the fat from the gravy, and avoid adding extra butter or oil during cooking.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.30 kcal/g · 19% calories from protein · 1.0 g fiber · 0.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.44 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.