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Recipe for Chicken Noodle Soup

Classic chicken noodle soup recipe with whole grain-rich noodles and fresh vegetables developed by the California Culinary Centers for school food service menu planning.

Chicken Noodle Soup

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 50 Servings

This recipe yields 3½ gallons and 2 cups or 50–1 cup or 8 ounce servings of chicken noodle soup.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 1 pound or 3⅛ cups fresh, ready-to-use carrots, sliced
  • 1 pound or 3¼ cups fresh, ready-to-use celery, diced
  • 1.75 ounces or ½ cup mature, dehydrated onions, chopped
  • 12 ounces or 3⅜ cups low-sodium, chicken bouillon base
  • 1¾ gallons water
  • 2½ teaspoons dried parsley
  • ⅛ teaspoon white pepper
  • 116 teaspoon poultry seasoning
  • 2 pounds or 2 quarts and ⅛ cup whole grain-rich, dry rotini pasta (U.S. Department of Agriculture [USDA] food item)
  • 1 gallon ice chips
  • 3 pounds and 12 ounces or 1 gallon and ⅔ cup of frozen, fully-cooked chicken, diced (USDA food item)

Directions

To Prepare Chicken Noodle Soup
  1. Combine carrots, celery, onions, base, water, parsley, pepper, and poultry seasoning in steam jacket kettle or tilt skillet or large pot for small yields. Bring to a boil. Critical Control Point (CCP): Heat chicken stock to 165°F or higher. Hold chicken stock at 135°F or higher.
  2. Add rotini noodles to chicken stock. Bring to boil. Cook 5 to 10 minutes until noodles are tender but not fully cooked. Stir occasionally.
  3. Add ice all at once to chicken noodle soup. Add frozen diced cooked chicken to soup. This will cool the soup and keep the noodles from overcooking. CCP: If chicken noodles soup is held for service, reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.
  4. Place soup into one–12 inch by 20 inch by 6 inch pan to allow for easy ladling. Reheat chicken noodle soup prior to service. CCP: Reheat chicken noodle soup 165°F or higher for 15 seconds and hold to serve at 135°F or higher.
  5. Immediately portion 1 cup or one­–8 ounce ladle into 10 ounce individual hot containers with lids for serving.

Nutritional Analysis

  • Calories, in K calories: 140
  • Carbohydrates, in grams: 32
  • Protein, in grams: 14
  • Saturated fat, in grams: 0.50
  • Trans fat, in grams: 0
  • Total fat, in grams: 2.30
  • Sodium, in milligrams: 604

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields 7 gallons and 1 quart or 100–1 cup or 8 ounce servings of chicken noodle soup.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 2 pounds or 6¼ cups fresh, ready-to-use carrots, sliced
  • 2 pounds or 6½ cups fresh, ready-to-use celery, diced
  • 3.5 ounces or 1 cup mature, dehydrated onions, chopped
  • 1 pound and 8 ounces or 1 quart and 2¾ cups low-sodium, chicken bouillon base
  • 3½ gallons water
  • 1 tablespoon and 2 teaspoons dried parsley
  • ¼ teaspoon white pepper
  • ⅛ teaspoon poultry seasoning
  • 4 pounds or 4 quarts and ¼ cup whole grain-rich, dry rotini pasta (U.S. Department of Agriculture [USDA] food item)
  • 2 gallons ice chips
  • 7 pounds and 8 ounces or 2 gallons and 1⅓ cup of frozen, fully-cooked chicken, diced (USDA food item)

Directions

To Prepare Chicken Noodle Soup
  1. Combine carrots, celery, onions, base, water, parsley, pepper, and poultry seasoning in steam jacket kettle or tilt skillet or large pot for small yields. Bring to a boil. Critical Control Point (CCP): Heat chicken stock to 165°F or higher. Hold chicken stock at 135°F or higher.
  2. Add rotini noodles to chicken stock. Bring to boil. Cook 5 to 10 minutes until noodles are tender but not fully cooked. Stir occasionally.
  3. Add ice all at once to chicken noodle soup. Add frozen diced cooked chicken to soup. This will cool the soup and keep the noodles from overcooking. CCP: If chicken noodles soup is held for service, reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.
  4. Place soup into two–12 inch by 20 inch by 6 inch pans to allow for easy ladling. Reheat chicken noodle soup prior to service. CCP: Reheat chicken noodle soup 165°F or higher for 15 seconds and hold to serve at 135°F or higher.
  5. Immediately portion 1 cup or one­–8 ounce ladle into 10 ounce individual hot containers with lids for serving

Nutritional Analysis

  • Calories, in K calories: 140
  • Carbohydrates, in grams: 32
  • Protein, in grams: 14
  • Saturated fat, in grams: 0.50
  • Trans fat, in grams: 0
  • Total fat, in grams: 2.30
  • Sodium, in milligrams: 604

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Soup, stews, and chili recipes

Serving Suggestion

  • Yield 50 or yield 100–1 cup or 8 ounce servings of chicken noodle soup.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 1 ounce equivalents meat/meat alternative
  • 0.5 ounce equivalents whole grain-rich
  • ⅛ cup other vegetable

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Whole grain-rich, dry rotini pasta
  • Frozen, fully-cooked chicken, diced

Recipe Roots (Flavor Profile)

  • American Classic
  • Northern Europe

Preparation Time

  • Preparation to serve time: 1½ hours for 50 servings or 2 hours for 100 servings.

Critical Control Point (CCP)

  • CCP: Heat chicken stock to 165°F or higher. Hold chicken stock at 135°F or higher.
  • CCP: If chicken noodles soup is held for service, reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.
  • CCP: Reheat chicken noodle soup 165°F or higher for 15 seconds and hold to serve at 135°F or higher.

Kid Rating

Five-fork kid rating.

Culinary Center

Irvine Unified School District

 

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Monday, June 12, 2023
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