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Shrimp-Vegetable Noodle Soup

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Shrimp-Vegetable Noodle Soup
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4
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Looking for a hearty dinner? Then check out this yummy shrimp and vegetable soup made with noodles – ready in 25 minutes.

Ingredients

2
cans (14 oz.) chicken broth
1
cup water
2
medium carrots, diagonally sliced (1 cup)
1
medium stalk celery, diagonally sliced (1/2 cup)
1
package (3 oz.) shrimp- or chicken-flavor ramen noodle soup mix, noodles partially broken
1 1/2
teaspoons grated gingerroot or 1/2 teaspoon ground ginger
1
teaspoon finely shredded lemon peel
1/8
teaspoon pepper
4
oz. (1 cup) fresh snow pea pods, cut in half diagonally
12
oz. uncooked peeled deveined medium shrimp, tails removed

Directions

  • 1 In 3-quart saucepan, combine broth, water, carrots, celery, contents of seasoning packet from soup mix, gingerroot, lemon peel and pepper. Bring to a boil over medium-high heat. Cook 1 minute.
  • 2 Add broken ramen noodles and pea pods; mix well. Reduce heat; simmer 2 minutes.
  • 3 Stir in shrimp. Cook 3 to 4 minutes or until shrimp are pink and firm and soup is thoroughly heated, stirring occasionally.
Tips  

Make this soup even quicker by using cooked shrimp, adding them right at the end of the cooking time. They need to cook only 1 to 2 minutes, just long enough to heat them.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
3g
15%
)
Cholesterol
120mg
40%
Sodium
1150mg
48%
Total Carbohydrate
21g
7%
(
Dietary Fiber
2g
8%
,
Sugars
4g
)
Protein
20g
Daily Value*:
Vitamin A
210%
210%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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