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CHICKEN NOODLE SOUP

Made With:

Product

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell's®; Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Tip

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

Nutrition Facts
Serving Size
servings (1 cup)
Amount Per Serving
Calories 141
% Daily Value
Total Fat 3.6g
6%
Saturated Fat 0.8g
4%
Cholesterol 44mg
15%
Sodium 519mg
22%
Total Carbohydrate 14.6g
5%
Dietary Fiber 1.1g
4%
Protein 11.4g
23%
Vitamin A 43%
Vitamin C 4%
Calcium 3%
Iron 6%
Total Time

40 min.

Serving & Size

servings (1 cup)

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
servings (1 cup)
Amount Per Serving
Calories 141
% Daily Value
Total Fat 3.6g
6%
Saturated Fat 0.8g
4%
Cholesterol 44mg
15%
Sodium 519mg
22%
Total Carbohydrate 14.6g
5%
Dietary Fiber 1.1g
4%
Protein 11.4g
23%
Vitamin A 43%
Vitamin C 4%
Calcium 3%
Iron 6%

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Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
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For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
extra wide egg noodles cooked 28 oz. 5  cups
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.


 
Weight Measure
butter 2  tbsp.
onion, diced 1/4-inch 1 lb. 3  cups
celery, diced 1/2-inch 7 oz. 2  cups
carrot, peeled, diced 1/2-inch 9 oz. 2  cups
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.
.
Made With:

Product

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

View Product
Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation 2 lb.
water 3  qt.
4. Add chicken, salt, black pepper, parsley, thyme and dill and return to a simmer.
Weight Measure
cooked diced chicken 2 lb. 6 1/2  cups
kosher salt 4  tsp.
black pepper 1  tsp.
fresh Italian parsley, chopped 1 oz. 1/4  cups
fresh thyme leaves 2  tbsp.
fresh dill weed 2  tsp.
 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.
 
Weight Measure
cornstarch 2  tbsp.
water 1  cups
3. Add Campbell's® Signature Low Sodium Chicken Culinary Foundation and first listed water. Bring to a boil, reduce heat and simmer 10 minutes.

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