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

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 0.7g
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)

Add To Pantry

Flavorful, classic chicken noodle soup made with whole grain rotini and Swanson® Unsalted Chicken Broth with under 200 mg of 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
Swanson® Unsalted Chicken Broth
15 1/2  qt.
celery 24 oz. 5 3/4  cups
carrot 12 oz. cups
onion 14 oz. 2 333/1000  cups
dried parsley flakes 0.25 oz. 0 1/4  cups
poultry seasoning tsp.
onion powder 1 oz. 0 1/4  cups
garlic powder 0.25 oz. tbsp.
salt 0.5 oz. 2 1/4  tsp.
black pepper tsp.
whole grain rotini (spiral) pasta 24 oz. gallons
cooked diced chicken 25.5 oz. cups
Instructions
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).

Recipe Tip

  1. Cooked diced turkey may be used in place of chicken in this recipe.
  2. Each batch of 50 servings yields about 27 pounds or about 3 gallons + 2 cups of soup.
  3. Measure the salt carefully to control the sodium content of this recipe.
  4. Meal Contributions: Meat Alternate- 1/2 oz; Grain- 1/2 oz.
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