CAMPBELL’S® CHICKEN PASTA AND VEGETABLES

Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of tender chicken in a creamy chicken stock.

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Nutrition Facts
Serving Size
1-1/4 CUP
Amount Per Serving
Calories 268
% Daily Value
Total Fat 8.2g
13%
Saturated Fat 1.4g
7%
Cholesterol 53mg
18%
Sodium 631mg
26%
Total Carbohydrate 28.4g
9%
Dietary Fiber 4.1g
16%
Protein 19.1g
38%
Vitamin A 89%
Vitamin C 38%
Calcium 8%
Iron 10%
Total Time

40 min.

Serving & Size

1-1/4 CUP

Yields

Transform this pasta and vegetable dish by adding Campbell's® Condensed Cream of Chicken Soup.  This smooth and creamy meal is sure to be a patron pleaser.

 

Nutrition Facts

Nutrition Facts
Serving Size
1-1/4 CUP
Amount Per Serving
Calories 268
% Daily Value
Total Fat 8.2g
13%
Saturated Fat 1.4g
7%
Cholesterol 53mg
18%
Sodium 631mg
26%
Total Carbohydrate 28.4g
9%
Dietary Fiber 4.1g
16%
Protein 19.1g
38%
Vitamin A 89%
Vitamin C 38%
Calcium 8%
Iron 10%

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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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

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

Weight Measure
frozen broccoli cuts 6 lb. 1 1/2  gallons
frozen carrots, sliced 6 lb. 5 1/4  qt.
1. Cook vegetables. Drain; set aside.
Weight Measure
corkscrew pasta 5 lb.
2. Cook macaroni without added salt. Rinse and drain; set aside.
Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

View Product
Weight Measure
Campbell's® Condensed Cream of Chicken Soup, 50 oz ea 300 oz. cans
reduced fat (2%) milk qt.
black pepper tsp.
3. Mix soup, milk and pepper in large saucepot. Heat to a boil, stirring occasionally.
Weight Measure
cooked diced chicken 13 lb. gallons
4. Add broccoli, carrots, macaroni and chicken. Stir well. CCP: Heat to 165º F. or higher for 15 seconds, stirring often.

5. CCP: Hold at 140º F. or higher. Portion using 10-oz. ladle (1-1/4 cup).
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