CHICKEN AND NOODLES MADE WITH SWANSON® UNSALTED CHICKEN BROTH (K-12)
Nutrition Facts
Serving Size
1 CUP (8 OZ SPOODLE)
Amount Per Serving
Calories 327
% Daily Value
Total Fat 4.5g
7%
Saturated Fat 0.7g
4%
Cholesterol 37mg
12%
Sodium 202mg
8%
Total Carbohydrate 52.6g
18%
Dietary Fiber 5.7g
23%
Protein 22g
44%
Vitamin A 7%
Vitamin C 2%
Calcium 7%
Iron 17%

chicken and noodles made with swanson® unsalted chicken broth (k-12)

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

  • Total time: 45 minutes
  • Servings: 50
Ingredient Weight Measure
Swanson® Unsalted Chicken Broth 2 gallon
whole grain rotini (spiral) pasta 40.000 oz. 30 cup
onion , chopped 14.000 oz. 2.333 cup
carrot , shredded 8.000 oz. 2.333 cup
margarine 4.000 oz. 0.5 cup
all-purpose flour 4.000 oz. 12 tbsp.
low fat (1%) milk 6 cup
salt 2 tsp.
black pepper 1.5 tsp.
dried marjoram leaves 1.5 tsp.
dried parsley flakes 0.5 cup
onion powder 1.000 oz. 0.25 cup
cooked diced chicken 102.000 oz. 20 cup
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.
2. Melt margarine. Add flour and stir until smooth.
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).

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

  • Total time: 45 minutes
  • Servings: 50
Ingredient Weight Measure
Swanson® Unsalted Chicken Broth 2 gallon
whole grain rotini (spiral) pasta 40.000 oz. 30 cup
onion , chopped 14.000 oz. 2.333 cup
carrot , shredded 8.000 oz. 2.333 cup
margarine 4.000 oz. 0.5 cup
all-purpose flour 4.000 oz. 12 tbsp.
low fat (1%) milk 6 cup
salt 2 tsp.
black pepper 1.5 tsp.
dried marjoram leaves 1.5 tsp.
dried parsley flakes 0.5 cup
onion powder 1.000 oz. 0.25 cup
cooked diced chicken 102.000 oz. 20 cup
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.
2. Melt margarine. Add flour and stir until smooth.
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).

Made with:

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