
Nutrition Facts
Total Time
40 min.
Serving & Size
servings (1 cup)
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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Ingredients | Weight | Measure |
extra wide egg noodles cooked | 28 oz. | 5 cups |
butter | 2 tbsp. | |
onion | 1 lb. | 3 cups |
celery | 7 oz. | 2 cups |
carrot | 9 oz. | 2 cups |
water | 3 qt. | |
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. | |
cornstarch | 2 tbsp. | |
water | 1 cups |
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:
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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
- Amount of dry egg noodles needed for this recipe is 1 pound.