Vegetable Noodle Soup

A welcome meal in itself on a chilly day, this easy-to-make soup has ramen noodles as its base. Another bonus: It's packed with more vegetables than canned soup.
2 servings (serving size: 2 cups)


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3 cups water
1 (3 ounce) package ramen noodle soup
1 cup frozen peas and carrots or other mixed vegetables
1 reduced-fat turkey frank, cut in half lengthwise and sliced 10 times, or 1/4 cup canned chicken


1. Boil water in medium saucepan. Add noodles plus seasoning packet, vegetables, and turkey-frank pieces (or canned chicken). Simmer 5 minutes, or until vegetables are tender.

2. Ladle into insulated Thermos-style container and seal tightly. Pack with a soup spoon and some crackers.

Created date

October 2003