ASIAN CHICKEN NOODLE SOUP (REDUCED SODIUM)

Made With:

Product

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell's®; Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 220
% Daily Value
Total Fat 4.5g
7%
Saturated Fat 0.6g
3%
Cholesterol 26mg
9%
Sodium 183mg
8%
Total Carbohydrate 31.7g
11%
Dietary Fiber 2.4g
10%
Protein 15.6g
31%
Vitamin A %
Vitamin C 4%
Calcium 2%
Iron 6%
Total Time
Serving & Size

1 CUP (8 OZ LADLE)

Yields

Rich chicken broth made with Campbells® Signature Low Sodium Chicken  Culinary Foundation is enhanced with ginger, soy sauce and kimchi. Then, finished with sauteed mushrooms and shredded chicken to provide a flavorful fusion soup.  Delicious Asian flavor with less than 200 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 220
% Daily Value
Total Fat 4.5g
7%
Saturated Fat 0.6g
3%
Cholesterol 26mg
9%
Sodium 183mg
8%
Total Carbohydrate 31.7g
11%
Dietary Fiber 2.4g
10%
Protein 15.6g
31%
Vitamin A %
Vitamin C 4%
Calcium 2%
Iron 6%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
dried shiitake mushroom, cooked 8 oz. 1 1/2  cups
water qt.
1. In a bowl, place mushrooms and pour hot water over. Toss well and let stand until softened and water cools. Lift mushrooms out of liquid with a slotted spoon into a strainer so excess liquid drips back into bowl. Strain excess liquids through a fine mesh strainer and discard debris. Reserve 3 cups of liquid. Chop softened mushrooms coarsely and reserve.
Weight Measure
vegetable oil tbsp.
garlic, peeled, minced 1/4  cups
brown mushroom, coarsely chopped 2 lb. 9 1/2  cups
2. In a kettle, heat oil to sauté vegetables:
  • Add garlic and sauté 1 minute.
     
  • Stir in brown mushrooms and sauté 2 minutes.
     
Made With:

Product

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

View Product
Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation 2 lb.
water qt.
ginger root, peeled, minced 1 oz. tbsp.
reduced sodium soy sauce tbsp.
ground red pepper 1/4  tsp.
3. Add Campbells® Signature Low Sodium Chicken Culinary Foundation, water, ginger, soy sauce and ground red pepper to same kettle. Bring to a boil, reduce heat and simmer 15 minutes.
Weight Measure
cooked chicken, shredded 2 lb.
cooked Ramen noodles, roughly chopped 2 lb. cups
fresh bean sprouts 8 oz. cups
carrot, shredded 8 oz. cups
4. Stir in chicken, noodles, bean sprouts and carrots along with reserved mushrooms and 3 cups of reserved liquid. Bring to a simmer.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

 
Weight Measure
green onion, thinly sliced 7 oz. cups
rice wine vinegar 1/4  cups
honey tbsp.
sesame oil, dark tbsp.
5. Just before serving stir in green onions, vinegar, honey and sesame oil. 

CCP- Hold hot at 140°F or higher for service.

6. Use an 8 oz ladle to portion each serving of soup (1 cup).  Serve immediately.

 
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