Recipe By Klayr Clark
Published Apr 4th
Prep 10m Cook 15m Additional - Ready In 25m
Servings 4 servings Calories 653.5

A nice soup that’s easy to make on busy nights.

Recipe Ingredients

  • 5 cups water
  • 3 tablespoons chicken soup base
  • 1 pound egg noodles
  • 1 ½ pounds boneless chicken breast cut into 1-inch cubes
  • 1 ½ cups frozen peas
  • 1 cup chopped carrot
  • 1 tablespoon ginger
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic salt

Cooking Directions

  1. 1 Combine water and soup base in a 2-quart pan and bring to a boil, about 5 minutes. Add noodles. Add chicken, peas, and carrots. Add ginger, mustard, and salt. Boil soup until noodles are tender, about 10 minutes more.

Nutrition Facts

  • Calories 653.5
  • Carbohydrate 87.2 g
  • Cholesterol 185.9 mg
  • Fat 9.8 g
  • Fiber 5 g
  • Protein 51.5 g
  • Saturated Fat 2.6 g
  • Sodium 2195.5 mg
  • Sugar 5 g


  1. I have a question. The picture of the soup clearly shows celery in it. The recipe does not call for celery. Why not?
  2. Quick and simple but I think this was a bit bland as written. I ended up adding some herbs and next time I would replace the water with chicken broth. I also recommend cutting the ginger in half. Overall good recipe that just needs a couple of tweaks.

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