CHICKEN NOODLE SOUP MADE WITH SWANSON® UNSALTED CHICKEN BROTH (K-12)

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

Swanson is made from simple, high-quality ingredients you can recognize. Our chicken is sourced from farms we trust, and we select the finest vegetables and spices, picked at the peak of freshness. It starts with real chicken and bones, then we cook our broths and stocks to perfection to deliver a unique balance of flavor.

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Tip

Cooked diced turkey may be used in place of chicken in this recipe.

Each batch of 50 servings yields about 27 pounds or about 3 gallons + 2 cups of soup.

Measure the salt carefully to control the sodium content of this recipe.

Meal Contributions: Meat Alternate- 1/2 oz; Grain- 1/2 oz.

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 91
% Daily Value
Total Fat 0.7g
1%
Saturated Fat 0.1g
1%
Cholesterol 9mg
3%
Sodium 181mg
8%
Total Carbohydrate 13.9g
5%
Dietary Fiber 1.7g
7%
Protein 8.5g
17%
Vitamin A 27%
Vitamin C 5%
Calcium 3%
Iron 6%
Child Nutritional Content
  • mma: 0.5oz
  • grain: 0.5oz
  • totalVegetable: 0.0c
  • darkGreen: 0.0c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

45 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

Flavorful, classic chicken noodle soup made with whole grain rotini and Swanson® Unsalted Chicken Broth with under 200 mg of sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 91
% Daily Value
Total Fat 0.7g
1%
Saturated Fat 0.1g
1%
Cholesterol 9mg
3%
Sodium 181mg
8%
Total Carbohydrate 13.9g
5%
Dietary Fiber 1.7g
7%
Protein 8.5g
17%
Vitamin A 27%
Vitamin C 5%
Calcium 3%
Iron 6%
Child Nutritional Content
  • mma: 0.5oz
  • grain: 0.5oz
  • totalVegetable: 0.0c
  • darkGreen: 0.0c
  • redOrange: 0.0c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

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

Step 3
Profit Per Day
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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

Ingredients & Instructions

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

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Weight Measure
Swanson® Unsalted Chicken Broth 15 1/2  qt.
celery, chopped 24 oz. 5 3/4  cups
carrot, peeled, chopped 12 oz. cups
onion, chopped 14 oz. 2 333/1000  cups
dried parsley flakes, crushed 0 oz. 0 1/4  cups
poultry seasoning tsp.
onion powder 1 oz. 0 1/4  cups
garlic powder 0 oz. tbsp.
black pepper, ground tsp.
1. Combine broth, celery, carrots, onions, parsley, onion powder, garlic powder, salt, and pepper in a kettle or large stockpot.

2. Bring to boil. Reduce heat and cover. Simmer for 20 minutes.
 
Weight Measure
salt 1 oz. 2 1/4  tsp.
whole grain rotini (spiral) pasta 24 oz. gallons
cooked diced chicken 26 oz. cups
3. Add rotini and chicken or turkey. Return to simmer. Cover. Simmer for 10 minutes or until noodles are tender.

CCP: Heat to 165° F or higher for at least 15 seconds.

4. Transfer to serving pans. 

CCP: Hold for hot service at 140° F or higher.

5. Portion with 8 oz ladle (1 cup).
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