Chicken or turkey, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy
Common food
Photo: Wikipedia
A comforting, savory one-pot meal where tender noodles and lean poultry are simmered in a rich, flavorful gravy with sweet carrots, earthy broccoli, and nutrient-dense greens. The texture is soft and cohesive, with the gravy binding everything into a warm, satisfying bite. It's a low-calorie, protein-rich option that delivers a surprising amount of vitamins A and C from the vegetables.
Calorie split: 19% protein · 42% carbs · 39% fat
↓ Full nutrition💚 Why it's loved
People adore this dish for its profound comfort-food appeal and nostalgic, home-cooked flavors. It's a versatile canvas that can be adapted with seasonal vegetables or leftover meats, making it a practical and beloved staple in many households.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium depending on the gravy and broth used, which may concern those monitoring salt intake. To counteract this, opt for low-sodium broth and season with herbs like thyme or black pepper instead. The noodles are a refined carbohydrate, which can cause blood sugar spikes; pairing with the included protein and fiber-rich vegetables helps slow digestion.
Key benefits
- High-quality protein from lean poultry supports muscle maintenance.
- Rich in beta-carotene (vitamin A) from carrots and dark greens.
- Provides vitamin C and fiber from broccoli and leafy vegetables.
- Low in calories and sugar, making it suitable for calorie-conscious diets.
- A complete, balanced meal in one dish for convenience.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic 'chicken noodle soup' as a healing food is a relatively modern concept; its widespread medicinal reputation in the U.S. was heavily promoted by Campbell's during the 1930s.
Full nutrition (USDA data · scales with serving)
| Water | 73.4 g |
| Energy | 129 kcal |
| Protein | 6.1 g |
| Total lipid (fat) | 5.6 g |
| Carbohydrate, by difference | 13.7 g |
| Fiber, total dietary | 1.1 g |
| Total Sugars | 0.75 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 0.88 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 77.0 mg |
| Potassium, K | 94.0 mg |
| Sodium, Na | 335 mg |
| Zinc, Zn | 0.58 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 14.0 ug |
| Vitamin C, total ascorbic acid | 3.8 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.11 mg |
| Niacin | 2.1 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 45.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 69.0 ug |
| Choline, total | 23.3 mg |
| Vitamin B-12 | 0.09 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 83.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 778 ug |
| Carotene, alpha | 330 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 174 ug |
| Vitamin E (alpha-tocopherol) | 0.95 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 12.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.99 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 | 0.76 g |
| SFA 18:0 | 0.19 g |
| Fatty acids, total monounsaturated | 2.2 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 2.1 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.7 g |
| PUFA 18:2 | 1.5 g |
| PUFA 18:3 | 0.17 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
Can I make this dish gluten-free?
Yes, simply substitute the wheat noodles with a gluten-free variety made from rice, corn, or legumes, and ensure your gravy or broth is certified gluten-free.
What's the best way to reheat leftovers without making the noodles mushy?
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the gravy. Avoid microwaving on high for too long, as it can overcook the noodles.
Is this dish suitable for a low-fat diet?
It can be, with adjustments. Use skinless poultry, skim any excess fat from the gravy, and load up on the vegetables. The fat content is moderate but can be reduced further.
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 1.29 kcal/g · 19% calories from protein · 1.1 g fiber · 0.8 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: 3.56 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.