CHICKEN AND NOODLES MADE WITH SWANSON® UNSALTED CHICKEN BROTH (K-12)

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

Swanson is made from simple, high-quality ingredients you can recognize. Our chicken is sourced from farms we trust, and we select the finest vegetables and spices, picked at the peak of freshness. It starts with real chicken and bones, then we cook our broths and stocks to perfection to deliver a unique balance of flavor.

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Tip

Cooked diced turkey may be used in place of chicken in this recipe.

Each batch of 50 servings yields about 3 medium half-steamtable pans OR about 3 gallons + 2 cups of the casserole.

Measure the salt carefully to control the sodium content of this recipe.

Meal Contributions: Meat Alternate- 2 oz; Grain- 1 oz.

Nutrition Facts
Serving Size
1 CUP (8 OZ SPOODLE)
Amount Per Serving
Calories 327
% Daily Value
Total Fat 4.4g
7%
Saturated Fat 0.6g
3%
Cholesterol 36mg
12%
Sodium 205mg
9%
Total Carbohydrate 52.6g
18%
Dietary Fiber 5.6g
22%
Protein 22g
44%
Vitamin A 21%
Vitamin C 3%
Calcium 8%
Iron 18%
Child Nutritional Content
  • mma: 2.0oz
  • grain: 1.0oz
  • totalVegetable: 0.0c
  • darkGreen: 0.0c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

45 min.

Serving & Size

1 CUP (8 OZ SPOODLE)

Yields

A satisfying classic comfort food made with Swanson® Unsalted Chicken Broth that is easy to make from scratch.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ SPOODLE)
Amount Per Serving
Calories 327
% Daily Value
Total Fat 4.4g
7%
Saturated Fat 0.6g
3%
Cholesterol 36mg
12%
Sodium 205mg
9%
Total Carbohydrate 52.6g
18%
Dietary Fiber 5.6g
22%
Protein 22g
44%
Vitamin A 21%
Vitamin C 3%
Calcium 8%
Iron 18%
Child Nutritional Content
  • mma: 2.0oz
  • grain: 1.0oz
  • totalVegetable: 0.0c
  • darkGreen: 0.0c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c

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

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

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Weight Measure
Swanson® Unsalted Chicken Broth gallons
whole grain rotini (spiral) pasta 40 oz. 30  cups
onion, chopped 14 oz. 2 333/1000  cups
carrot, shredded 8 oz. 2 333/1000  cups
1. Heat chicken stock to boiling. Slowly stir in the rotini, onions, and carrots (optional). Boil, uncovered, for 10 minutes or until the rotini is al dente. DO NOT DRAIN.
Weight Measure
margarine 4 oz. 0 1/2  cups
all-purpose flour 4 oz. 12  tbsp.
2. Melt margarine. Add flour and stir until smooth.
Weight Measure
low fat (1%) milk cups
salt tsp.
black pepper 1 1/2  tsp.
dried marjoram leaves 1 1/2  tsp.
dried parsley flakes 0 1/2  cups
onion powder 1 oz. 0 1/4  cups
cooked diced chicken 102 oz. 20  cups
3. Add flour mixture, milk, salt, pepper, marjoram, parsley, onion powder, and chicken to the pasta. Stir gently to combine.

4. Stir occasionally until thickened.

CCP: Heat to 165° F or higher for at least 15 seconds.

5. Transfer to serving pans.

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

6. Portion with 8 oz spoodle (1 cup).
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