Chicken Broth enhanced with fresh vegetables, herbs and pasta made with Campbell's® Signature Low Sodium Chicken Culinary Foundation. This soup has great taste with less than 600 mg sodium per serving.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|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.
|extra wide egg noodles cooked||28 oz.||5 cups|
|onion||1 lb.||3 cups|
|celery||7 oz.||2 cups|
|carrot||9 oz.||2 cups|
|cooked diced chicken||2 lb.||6 1/2 cups|
|kosher salt||4 tsp.|
|black pepper||1 tsp.|
|fresh Italian parsley||0.5 oz.||0 1/4 cups|
|fresh thyme leaves||2 tbsp.|
|fresh dill weed||2 tsp.|
|1. Cook noodles in water according to manufacturer's directions. Drain in a colander.
CCP: Rinse noodles under cold water. Drain. Cover and hold at 41°F until needed.
|2. In a kettle, heat butter to sauté vegetables:
|3. Add Campbell's® Signature Low Sodium Chicken Culinary Foundation and first listed water. Bring to a boil, reduce heat and simmer 10 minutes.|
|4. Add chicken, salt, black pepper, parsley, thyme and dill and return to a simmer.|
| 5. In a small bowl whisk together cornstarch and second listed water until smooth. Slowly whisk mixture into hot soup, mixing constantly until smooth and incorporated. Bring to a boil, whisking constantly. Reduce heat and simmer 5 minutes.
6. Add the cooked noodles to the soup.
CCP: Reheat to 165°F for 15 seconds.
CCP: Hold for hot service at 140°F.
7. Use an 8 oz ladle to portion each serving of soup (1 cup). Serve immediately.
- Amount of dry egg noodles needed for this recipe is 1 pound.