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Shrimp-Vegetable Noodle Soup

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By Pillsbury Kitchens
Updated May 20, 2013
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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.

Shrimp-Vegetable Noodle Soup

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 10
  • Servings 4
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Add broken ramen noodles and pea pods; mix well. Reduce heat; simmer 2 minutes.
  • Step 
    3
    Stir in shrimp. Cook 3 to 4 minutes or until shrimp are pink and firm and soup is thoroughly heated, stirring occasionally.

Nutrition

220 Calories
6g Total Fat
20g Protein
21g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
50
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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