CHICKEN NOODLE SOUP MADE WITH SWANSON® UNSALTED CHICKEN BROTH (K-12)
Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 91
% Daily Value
Total Fat 0.8g
1%
Saturated Fat 0.2g
1%
Cholesterol 10mg
3%
Sodium 175mg
7%
Total Carbohydrate 13.9g
5%
Dietary Fiber 1.8g
7%
Protein 8.5g
17%
Vitamin A 8%
Vitamin C 3%
Calcium 3%
Iron 4%

chicken noodle soup made with swanson® unsalted chicken broth (k-12)

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

  • Total time: 45 minutes
  • Servings: 50
Ingredient Weight Measure
Swanson® Unsalted Chicken Broth 15.5 qt.
celery , chopped 24.000 oz. 5.75 cup
carrot , peeled, chopped 12.000 oz. 3 cup
onion , chopped 14.000 oz. 2.333 cup
dried parsley flakes , crushed 0.250 oz. 0.25 cup
poultry seasoning 1 tsp.
onion powder 1.000 oz. 0.25 cup
garlic powder 0.250 oz. 1 tbsp.
salt 0.500 oz. 2.25 tsp.
black pepper , ground 1 tsp.
whole grain rotini (spiral) pasta 24.000 oz. 1 gallon
cooked diced chicken 25.500 oz. 5 cup
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.
 
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).

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

  • Total time: 45 minutes
  • Servings: 50
Ingredient Weight Measure
Swanson® Unsalted Chicken Broth 15.5 qt.
celery , chopped 24.000 oz. 5.75 cup
carrot , peeled, chopped 12.000 oz. 3 cup
onion , chopped 14.000 oz. 2.333 cup
dried parsley flakes , crushed 0.250 oz. 0.25 cup
poultry seasoning 1 tsp.
onion powder 1.000 oz. 0.25 cup
garlic powder 0.250 oz. 1 tbsp.
salt 0.500 oz. 2.25 tsp.
black pepper , ground 1 tsp.
whole grain rotini (spiral) pasta 24.000 oz. 1 gallon
cooked diced chicken 25.500 oz. 5 cup
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.
 
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).

Made with:

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