CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP

Nutrition Facts

Serving Size
servings (1 cup)
Amount Per Serving
Calories 136
% Daily Value
Total Fat 3.4g
5%
Saturated Fat 1.1g
6%
Cholesterol 45mg
15%
Sodium 501mg
21%
Total Carbohydrate 14.6g
5%
Dietary Fiber 1.1g
4%
Protein 14.2g
28%
Vitamin A 40%
Vitamin C 8%
Calcium 2%
Iron 6%
Total Time

40 min.

Serving & Size

servings (1 cup)

Add To Pantry

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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation
2 lb.
extra wide egg noodles cooked 28 oz. cups
butter tbsp.
onion 1 lb. cups
celery 7 oz. cups
carrot 9 oz. cups
water qt.
cooked diced chicken 2 lb. 6 1/2  cups
kosher salt tsp.
black pepper tsp.
fresh Italian parsley 0.5 oz. 0 1/4  cups
fresh thyme leaves tbsp.
fresh dill weed tsp.
cornstarch tbsp.
water cup
Instructions
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:
  • Add onion and sauté 3 minutes.

  • Stir in celery and carrots and continue cooking until translucent, about 5 minutes.
.
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.
 

Recipe Tip

  1. Amount of dry egg noodles needed for this recipe is 1 pound.
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