A bold twist on a classic with hints of garlic and tarragon to give the soup it's own special flavor
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|Profit Per Meal|
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|Profit Per Day|
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|fresh tarragon leaves||1 1/2 tbsp.|
|garlic powder||1 tbsp.|
|onion powder||1 tbsp.|
|black pepper||1 tsp.|
|salt||0 3/4 tsp.|
|carrot||0 1/2 cups|
|1. Heat Campbell's® RTS Low Sodium Chicken with Noodles Soup until it becomes warm.|
|2. Add remaining ingredients. Heat to a low simmer; continue simmering until the carrots are tender.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
3. To Serve: Using an 8 oz. ladle, portion 1 cup soup into soup bowl. Serve immediately.
- This recipe meets Partnership for a Healthier America (PHA) guidelines for a wellness positioned side dish for cafeteria service and patient meal service.
- The salt in this recipe is optional. If used, measure carefully according to the recipe so the sodium content does not exceed PHA guidelines.