Shrimp-Vegetable Noodle Soup

Prep 25 min
Total 25 min
Ingredients 10
Servings 4

Looking for a hearty dinner? Then check out this yummy shrimp and vegetable soup made with noodles – ready in 25 minutes.

By Pillsbury Kitchens

Updated May 20, 2013

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

Steps

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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.

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 Facts

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;