CAMPBELL’S FRESH PREPARED SOUP SPOT®: CHICKEN RAMEN NOODLE SOUP WITH SOUP CUSTOMIZER TM GR. K-8

Made With:

Bases, Broths & Stocks

Campbell’s® Savory Chicken Soup Customizer™

Fully customizable soup empowers operators and consumers to create signature fresh prepared soups by adding just the right type and amount of ingredients to deliver a NEW soup experience!

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Tip

Offer ingredients at a self serve bar.  At a self-serve bar, actual student food selections may vary.  Variations will alter this recipe's nutrition analysis.

Nutrition Facts
Serving Size
16 oz Bowl (6 fl oz prepared soup base + garnish)
Amount Per Serving
Calories 204
% Daily Value
Total Fat 2.5g
4%
Saturated Fat 0g
0%
Cholesterol 21mg
7%
Sodium 1182mg
49%
Total Carbohydrate 35.1g
12%
Dietary Fiber 4.8g
19%
Protein 11.8g
24%
Vitamin A 51%
Vitamin C 17%
Calcium 3%
Iron 8%
Child Nutritional Content
  • mma: 1.0oz
  • grain: 1.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.125c
  • legumes: 0.0c
  • starchy: 0.125c
  • other: 0.25c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

45 min.

Serving & Size

16 oz Bowl (6 fl oz prepared soup base + garnish)

Yields

Students will line up for lunch when you use Campbell’s® Savory Chicken Soup Customizer™ to prepare this Asian-inspired entrée soup that you can offer as part of a complete reimbursable meal.

Nutrition Facts

Nutrition Facts
Serving Size
16 oz Bowl (6 fl oz prepared soup base + garnish)
Amount Per Serving
Calories 204
% Daily Value
Total Fat 2.5g
4%
Saturated Fat 0g
0%
Cholesterol 21mg
7%
Sodium 1182mg
49%
Total Carbohydrate 35.1g
12%
Dietary Fiber 4.8g
19%
Protein 11.8g
24%
Vitamin A 51%
Vitamin C 17%
Calcium 3%
Iron 8%
Child Nutritional Content
  • mma: 1.0oz
  • grain: 1.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.125c
  • legumes: 0.0c
  • starchy: 0.125c
  • other: 0.25c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

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

Step 3
Profit Per Day
× =

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:

Bases, Broths & Stocks

Campbell’s® Savory Chicken Soup Customizer™

View Product
Weight Measure
Campbell’s® Savory Chicken Soup Customizer™ 4 lb. pouches
1. Prepare Soup Customizer™ with water according to package directions.

CCP: Heat to 165°F for one minute.
CCP: Hold for hot service in a soup kettle or heated steamtable pan at 165°F.
 
Weight Measure
cooked whole grain spaghetti 41 oz. 2 1/2  qt.
pickled jalapeño pepper, drained, sliced 6 oz. 1 1/4  cups
frozen whole kernel corn, thawed, drained 41 oz. 2 1/2  cups
carrot, shredded 10 oz. 2 1/2  cups
green onion, sliced 5 oz. 1 1/4  cups
green cabbage, shredded 6 oz. 2 1/2  cups
cooked diced chicken 20 oz. cups
lime wedge, individual wedge (1/6 of a whole lime) 20  ea.
sriracha hot chili sauce 10 oz. 10  tbsp.
reduced sodium soy saucepacket 20  ea.
2. Prepare the remaining ingredients.  Place each individual ingredient in separate pans or bowls  until soup bowls are pre-assembled in advance of service, or assembled to order on the serving line.

CCP: Hold these ingredients cold at 41⁰F or lower until bowls are assembled.

3. Assemble entrees in 16 oz bowls.  Assemble garnish in each bowl bowl as follows:

1/2 cup (4 oz spoodle) spaghetti
1 tbsp (#60 scoop) peppers
2 tbsp (#30 scoop) corn
2 tbsp (#30 scoop) carrots
1 tbsp (#60 scoop) green onion
2 tbsp (#30 scoop) cabbage
1 oz (#16 scoop) chicken
1 lime wedge
1 tbsp (#60 scoop) hot sauce


4. Finish each bowl by adding 6 fl oz (3/4 cup) of hot prepared soup base.

5. Serve immediately with one packet of soy sauce on the side.
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