CHICKEN NOODLE SOUP (REDUCED SODIUM)

Made With:

Bases, Broths & Stocks

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

The amount of dry egg noodles needed to make 24 servings of this recipe recipe is 1 pound.

Nutrition Facts
Serving Size
1 cup (8 oz ladle)
Amount Per Serving
Calories 141
% Daily Value
Total Fat 3.6g
6%
Saturated Fat 0.8g
4%
Cholesterol 44mg
15%
Sodium 205mg
9%
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

1 cup (8 oz ladle)

Yields

Classic home style chicken noodle soup made with cooked chicken, fresh vegetables and herbs, egg noodles, and Campbell's® Signature Low Sodium Chicken Culinary Foundation.  This soup has great taste with less than 200 mg of sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 cup (8 oz ladle)
Amount Per Serving
Calories 141
% Daily Value
Total Fat 3.6g
6%
Saturated Fat 0.8g
4%
Cholesterol 44mg
15%
Sodium 205mg
9%
Total Carbohydrate 14.6g
5%
Dietary Fiber 1.1g
4%
Protein 11.4g
23%
Vitamin A 43%
Vitamin C 4%
Calcium 3%
Iron 6%

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

Weight Measure
extra wide egg noodles cooked 28 oz. cups
1. Cook noodles in water according to manufacturer's directions.  Drain in a colander.  Rinse noodles under cold water.  Drain, cover and hold until needed.
Weight Measure
unsalted butter tbsp.
onion, diced 1/4-inch 1 lb. cups
celery, diced 1/2-inch 7 oz. cups
carrot, peeled, diced 1/2-inch 9 oz. 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:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

View Product
Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation 2 lb.
water 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 0 1/2  tsp.
black pepper tsp.
fresh Italian parsley, chopped 1 oz. 0 1/4  cups
fresh thyme leaves tbsp.
fresh dill weed tsp.
 5. In a small bowl whisk together cornstarch and second measure of 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.

CCP: Ensure final coook step reaches a minimun internal temperature of 165°F for one minute.

6. Add the cooked noodles to the soup. 

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

7.  Use an 8 oz ladle to portion each serving of soup (1 cup).  Serve immediately.
Weight Measure
cornstarch tbsp.
water cups
3. Add Campbell's® Signature Low Sodium Chicken Culinary Foundation and first measure of water.  Bring to a boil. Reduce heat and simmer 10 minutes.
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