Chicken or turkey, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce
Common food
Photo: Wikipedia
A hearty, savory bowl of tender chicken or turkey pieces nestled with soft noodles and crisp-tender vegetables like carrots, broccoli, and dark greens, all tossed in a bright, tangy tomato-based sauce. It's a comforting, all-in-one meal with a satisfying mix of textures and a balanced, protein-rich profile for its calorie count.
Calorie split: 19% protein · 41% carbs · 40% fat
↓ Full nutrition💚 Why it's loved
People love this dish for its ultimate comfort-food appeal, combining familiar, satisfying flavors in one pot. Its versatility allows for endless tweaks based on seasonal veggies or pantry staples, making it a go-to for quick, wholesome family dinners.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium depending on the sauce and broth used, which is a consideration for those monitoring blood pressure. To counteract this, use low-sodium broth and season with herbs like oregano and basil instead of salt. Also, if using wheat noodles, it contains gluten, a common allergen; opt for gluten-free pasta or rice noodles as a substitute.
Key benefits
- Good source of lean protein for muscle maintenance.
- Provides complex carbohydrates for sustained energy.
- Contains fiber from vegetables and noodles for digestive health.
- Rich in vitamins A and C from carrots and tomato sauce.
- Low in sugar, making it a balanced savory option.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic 'chicken noodle soup' as a comfort food in the U.S. was popularized in the early 20th century by manufacturers of condensed soups, who marketed it as a medicinal remedy.
Full nutrition (USDA data · scales with serving)
| Water | 73.0 g |
| Energy | 130 kcal |
| Protein | 6.2 g |
| Total lipid (fat) | 5.8 g |
| Carbohydrate, by difference | 13.6 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 1.6 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 79.0 mg |
| Potassium, K | 161 mg |
| Sodium, Na | 348 mg |
| Zinc, Zn | 0.61 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 13.9 ug |
| Vitamin C, total ascorbic acid | 5.6 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.11 mg |
| Niacin | 2.2 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 46.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 70.0 ug |
| Choline, total | 24.8 mg |
| Vitamin B-12 | 0.09 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 88.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 840 ug |
| Carotene, alpha | 328 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 3657 ug |
| Lutein + zeaxanthin | 178 ug |
| Vitamin E (alpha-tocopherol) | 1.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 13.6 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 | 0.71 g |
| SFA 18:0 | 0.18 g |
| Fatty acids, total monounsaturated | 2.3 g |
| MUFA 16:1 | 0.09 g |
| MUFA 18:1 | 2.2 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.9 g |
| PUFA 18:2 | 1.7 g |
| PUFA 18:3 | 0.20 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 | 28.0 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 ahead of time?
Yes, it's excellent for meal prep. Store in airtight containers in the fridge for up to 4 days. The noodles may absorb some liquid, so you might want to add a splash of broth when reheating.
How can I reduce the carbohydrate content?
You can substitute the noodles with spiralized vegetables like zucchini ('zoodles') or use a lower-carb pasta alternative. Increasing the ratio of vegetables to noodles also helps.
Is this dish suitable for freezing?
It freezes well for up to 3 months. For best texture, slightly undercook the noodles before freezing, as they can become mushy upon reheating. Thaw in the refrigerator overnight before warming.
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 · 1.5 g fiber · 1.6 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: 2.16 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.