ASIAN VEGETABLE SOUP WITH CAMPBELL’S® HEALTHY REQUEST CHICKEN NOODLE SOUP

Made With:

Soups

Campbells® Healthy Request® Condensed Chicken Noodle Soup

A rich chicken stock with tender pasta, seasoned chicken and carrots.

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Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 69
% Daily Value
Total Fat 2.4g
4%
Saturated Fat 0.6g
3%
Cholesterol 45mg
15%
Sodium 451mg
19%
Total Carbohydrate 9.3g
3%
Dietary Fiber 1.4g
6%
Protein 3.6g
7%
Vitamin A 73%
Vitamin C 55%
Calcium 22%
Iron 7%
Total Time

Not Available

Serving & Size

1 CUP (8 FL OZ)

Yields

This delicious Asian recipe combines Campbell's® Healthy Request Chicken Noodle Soup with green onions, soy sauce, eggs, ginger, green cabbage, and carrots.  With all the Asian flavors you love under 100 calories per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 69
% Daily Value
Total Fat 2.4g
4%
Saturated Fat 0.6g
3%
Cholesterol 45mg
15%
Sodium 451mg
19%
Total Carbohydrate 9.3g
3%
Dietary Fiber 1.4g
6%
Protein 3.6g
7%
Vitamin A 73%
Vitamin C 55%
Calcium 22%
Iron 7%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Soups

Campbells® Healthy Request® Condensed Chicken Noodle Soup

View Product
Weight Measure
Campbells® Healthy Request® Condensed Chicken Noodle Soup, 50 oz ea cans
water qt.
1. In a soup pot, combine soup and water and bring to a boil; reduce heat to simmer and cook 5 minutes.
Weight Measure
green cabbage, shredded qt.
carrot, shredded cups
red bell pepper, diced cups
ginger root, peeled, minced tbsp.
ground red pepper 0 1/4  tsp.
2. Add vegetables and pepper and simmer soup 5 more minutes.
Weight Measure
green onion, chopped cups
reduced sodium soy sauce 0 1/4  cups
egg, large, beaten ea.
3. Stir in scallions and soy sauce and return to a simmer.

4. Whisk in beaten eggs until evenly distributed. Heat until internal temperature is 165º F. or higher for 15 seconds. CCP: Hold at 140º F. or higher.
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