CHICKEN NOODLE SOUP

Nutrition Facts

Serving Size

servings (1 cup)

Amount Per Serving

Calories 141

% Daily Value

Total Fat 3.6g

Saturated Fat 0.8g

Cholesterol 44mg

15%

Sodium 519mg

22%

Total Carbohydrate 14.6g

Dietary Fiber 1.1g

Protein 11.4g

23%

Vitamin A 43%

Vitamin C 6%

Calcium 3%

Iron 6%

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.

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

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

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day	Gross Margin

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.

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

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.

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.

Campbell’s® Signature Low Sodium Chicken Culinary Foundation 2 lb. 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.
water		3 qt.

4. Add chicken, salt, black pepper, parsley, thyme and dill and return to a simmer.

cooked diced chicken	2 lb.	6 1/2 cups
kosher salt		4 tsp.
black pepper		1 tsp.
fresh Italian parsley, chopped	1 oz.	0 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.

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.

Ingredients	Weight	Measure

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

2 lb.

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