Quick Chicken Noodle Soup

Makes (homes):

10 Portions
5 qt. Pot

Makes (centers):

20 Portions
10 qt. Pot

Ingredients (homes):

5 cup Chicken Broth
12 oz. bag Egg Noodles, frozen
24 oz. Mixed Vegetables, frozen
2 (22.6 oz.) can Cream of Chicken Soup
1 pound 2 oz. OR 3 (10 oz.) can Chicken, cooked OR canned, drained
2 tsp. Thyme, dried

Ingredients (centers):

10 cup Chicken Broth
1 pound 8 oz. bag Egg Noodles, frozen
3 pound Mixed Vegetables, frozen
4 (22.6 oz.) can Cream of Chicken Soup
2 pound 4 oz. OR 6 (10 oz.) can Chicken, cooked OR canned, drained
1 TBSP. + 1 tsp. Thyme, dried

Directions:

Boil noodles and veggies in broth until cooked. Stir in remaining ingredients. Simmer until cooked through.

Serve:

1 1/2 cup = 2 oz. meat, 1/4 cup noodles, and 1/4 cup vegetables

Rating: 0.0 (0 ratings)

Meal:

Lunch & Dinner

CACFP Credit:

Grain
Meat & Meat Alternate

Record on your menu as:

Chicken (Meat and Meat Alternate Food List # 213)
Egg Noodles (Bread and Bread Alternate Food List # 70)
Mixed Vegetables (Fruit and Vegetable Food List # 162)

Source:

Adapted from: DCR Newsletter, Apr/May 2021