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 |
24.0 oz. |
5.75 cup |
|
carrot , peeled, chopped |
12.0 oz. |
3 cup |
|
onion , chopped |
14.0 oz. |
2.333 cup |
|
dried parsley flakes , crushed |
0.250 oz. |
0.25 cup |
|
poultry seasoning |
|
1 tsp. |
|
onion powder |
1.0 oz. |
0.25 cup |
|
garlic powder |
0.250 oz. |
1 tbsp. |
|
salt |
0.5 oz. |
2.25 tsp. |
|
black pepper , ground |
|
1 tsp. |
|
whole grain rotini (spiral) pasta |
24.0 oz. |
1 gallon |
|
cooked diced chicken |
25.5 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. |
280000022463
|
celery , chopped |
24.0 oz. |
5.75 cup |
|
carrot , peeled, chopped |
12.0 oz. |
3 cup |
|
onion , chopped |
14.0 oz. |
2.333 cup |
|
dried parsley flakes , crushed |
0.250 oz. |
0.25 cup |
|
poultry seasoning |
|
1 tsp. |
|
onion powder |
1.0 oz. |
0.25 cup |
|
garlic powder |
0.250 oz. |
1 tbsp. |
|
salt |
0.5 oz. |
2.25 tsp. |
|
black pepper , ground |
|
1 tsp. |
|
whole grain rotini (spiral) pasta |
24.0 oz. |
1 gallon |
|
cooked diced chicken |
25.5 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).
