ASIAN CHICKEN NOODLE SOUP (REDUCED SODIUM)

ASIAN CHICKEN NOODLE SOUP (REDUCED SODIUM)

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 36%
Vitamin C 7%
Calcium 3%
Iron 6%
Total Time
Serving & Size

1 CUP (8 OZ LADLE)

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Step 1
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Step 2
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Step 3
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Ingredients Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation
2 lb.
dried shiitake mushroom 8 oz. 1 1/2  cups
water qt.
vegetable oil tbsp.
garlic 0 1/4  cups
brown mushroom 1.5 lb. 9 1/2  cups
water qt.
ginger root 0.5 oz. tbsp.
reduced sodium soy sauce tbsp.
ground red pepper 0 1/4  tsp.
cooked chicken 1.5 lb.
cooked Ramen noodles 1.5 lb. cups
fresh bean sprouts 8 oz. cups
carrot 8 oz. cups
green onion 7 oz. cups
rice wine vinegar 0 1/4  cups
honey tbsp.
sesame oil tbsp.
Instructions
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.
2. In a kettle, heat oil to sauté vegetables:
  • Add garlic and sauté 1 minute.
     
  • Stir in brown mushrooms and sauté 2 minutes.
     
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.
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.

 
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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