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 wtf
weight_quantity
2 gallon
whole grain rotini (spiral) pasta wtf
weight_quantity
40. oz.
30 cup
onion , chopped wtf
weight_quantity
14. oz.
2.333 cup
carrot , shredded wtf
weight_quantity
8. oz.
2.333 cup
margarine wtf
weight_quantity
4. oz.
0.5 cup
all purpose flour wtf
weight_quantity
4. oz.
12 tbsp.
low fat (1%) milk wtf
weight_quantity
6 cup
salt wtf
weight_quantity
2 tsp.
black pepper wtf
weight_quantity
1.5 tsp.
dried marjoram leaves wtf
weight_quantity
1.5 tsp.
dried parsley flakes wtf
weight_quantity
0.5 cup
onion powder wtf
weight_quantity
1. oz.
0.25 cup
cooked diced chicken wtf
weight_quantity
102. 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 40.0 oz. 30 cup
onion , chopped 14.0 oz. 2.333 cup
carrot , shredded 8.0 oz. 2.333 cup
margarine 4.0 oz. 0.5 cup
all purpose flour 4.0 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 1.0 oz. 0.25 cup
cooked diced chicken 102.0 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:

Sign up for our newsletter

Get the latest news and updates from Campbell’s Foodservice.

What’s Next