Chicken or Turkey Noodles USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
In this Chicken or Turkey and Noodles dish, diced chicken or turkey, spinach, carrots, spices, and broth are combined with whole-wheat noodles.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides 2 oz equivalent meat, ¹⁄8 cup vegetable, and 1 oz equivalent grains.
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Ingredients
 

50 Servings

    Weights

    • - - Chicken broth, low-sodium
    • 3 lb 2 oz Whole-grain spaghetti noodles
    • 14 oz *Onions, fresh, diced ¹⁄4
    • 8 oz *Carrots, fresh, shredded
    • 4 oz Margarine, trans-fat free
    • 4 oz Whole-wheat flour
    • - - Nonfat milk
    • - - Salt
    • - - Black pepper, ground
    • - - Marjoram, dried
    • - - Parsley, dried
    • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄4"
    • - - OR
    • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄4"
    • 1 lb *Spinach, fresh, chopped

    Measures

    • 2 gal Chicken broth, low-sodium
    • 2 qt 2 cups Whole-grain spaghetti noodles
    • 2⅔ cups *Onions, fresh, diced ¹⁄4"
    • 2½ cups *Carrots, fresh, shredded
    • ½ cup Margarine, trans-fat free
    • 1 cup Whole-wheat flour
    • 1 qt 2 cups Nonfat milk
    • 2 tsp Salt
    • 1½ tsp Black pepper, ground
    • 1½ tsp Marjoram, dried
    • ½ cup Parsley, dried
    • 1 gal 1 qt Chicken, frozen, cooked, diced, thawed ¹⁄4"
    • - - OR
    • 1 gal 1 qt Turkey, frozen, cooked, diced, thawed ¹⁄4"
    • 1 qt 2½ cups *Spinach, fresh, chopped

    100 Servings

      Weight

      • - - Chicken broth, low-sodium
      • 6 lb 4 oz Whole-grain spaghetti noodles
      • 1 lb 12 oz *Onions, fresh, diced ¼"
      • 1 lb *Carrots, fresh, shredded
      • 8 oz Margarine, trans-fat free
      • 8 oz Whole-wheat flour
      • - - Nonfat milk
      • - - Salt
      • - - Black pepper, ground
      • - - Marjoram, dried
      • - - Parsley, dried
      • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¼"
      • - - OR
      • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¼"
      • 2 lb *Spinach, fresh, chopped

      Measure

      • 4 gal Chicken broth, low-sodium
      • 1 gal 1 qt Whole-grain spaghetti noodles
      • 1 qt 1⅓ cups *Onions, fresh, diced ¼"
      • 1 qt 1 cup *Carrots, fresh, shredded
      • 1 cup Margarine, trans-fat free
      • 2 cups Whole-wheat flour
      • 3 qt Nonfat milk
      • 1 Tbsp 1 tsp Salt
      • 1 Tbsp Black pepper, ground
      • 1 Tbsp Marjoram, dried
      • 1 cup Parsley, dried
      • 2 gal 2 qt Chicken, frozen, cooked, diced, thawed ¼"
      • - - OR
      • 2 gal 2 qt Turkey, frozen, cooked, diced, thawed, ¼"
      • 3 qt 1 cup *Spinach, fresh, chopped

      Quantity
       

      50 Servings

        Weights

        • - - Chicken broth, low-sodium
        • 3 lb 2 oz Whole-grain spaghetti noodles
        • 14 oz *Onions, fresh, diced ¹⁄4
        • 8 oz *Carrots, fresh, shredded
        • 4 oz Margarine, trans-fat free
        • 4 oz Whole-wheat flour
        • - - Nonfat milk
        • - - Salt
        • - - Black pepper, ground
        • - - Marjoram, dried
        • - - Parsley, dried
        • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄4"
        • - - OR
        • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄4"
        • 1 lb *Spinach, fresh, chopped

        Measures

        • 2 gal Chicken broth, low-sodium
        • 2 qt 2 cups Whole-grain spaghetti noodles
        • 2⅔ cups *Onions, fresh, diced ¹⁄4"
        • 2½ cups *Carrots, fresh, shredded
        • ½ cup Margarine, trans-fat free
        • 1 cup Whole-wheat flour
        • 1 qt 2 cups Nonfat milk
        • 2 tsp Salt
        • 1½ tsp Black pepper, ground
        • 1½ tsp Marjoram, dried
        • ½ cup Parsley, dried
        • 1 gal 1 qt Chicken, frozen, cooked, diced, thawed ¹⁄4"
        • - - OR
        • 1 gal 1 qt Turkey, frozen, cooked, diced, thawed ¹⁄4"
        • 1 qt 2½ cups *Spinach, fresh, chopped

        100 Servings

          Weight

          • - - Chicken broth, low-sodium
          • 6 lb 4 oz Whole-grain spaghetti noodles
          • 1 lb 12 oz *Onions, fresh, diced ¼"
          • 1 lb *Carrots, fresh, shredded
          • 8 oz Margarine, trans-fat free
          • 8 oz Whole-wheat flour
          • - - Nonfat milk
          • - - Salt
          • - - Black pepper, ground
          • - - Marjoram, dried
          • - - Parsley, dried
          • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¼"
          • - - OR
          • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¼"
          • 2 lb *Spinach, fresh, chopped

          Measure

          • 4 gal Chicken broth, low-sodium
          • 1 gal 1 qt Whole-grain spaghetti noodles
          • 1 qt 1⅓ cups *Onions, fresh, diced ¼"
          • 1 qt 1 cup *Carrots, fresh, shredded
          • 1 cup Margarine, trans-fat free
          • 2 cups Whole-wheat flour
          • 3 qt Nonfat milk
          • 1 Tbsp 1 tsp Salt
          • 1 Tbsp Black pepper, ground
          • 1 Tbsp Marjoram, dried
          • 1 cup Parsley, dried
          • 2 gal 2 qt Chicken, frozen, cooked, diced, thawed ¼"
          • - - OR
          • 2 gal 2 qt Turkey, frozen, cooked, diced, thawed, ¼"
          • 3 qt 1 cup *Spinach, fresh, chopped

          Ingredients
           

          50 Servings

            Weights

            • - - Chicken broth, low-sodium
            • 3 lb 2 oz Whole-grain spaghetti noodles
            • 14 oz *Onions, fresh, diced ¹⁄4
            • 8 oz *Carrots, fresh, shredded
            • 4 oz Margarine, trans-fat free
            • 4 oz Whole-wheat flour
            • - - Nonfat milk
            • - - Salt
            • - - Black pepper, ground
            • - - Marjoram, dried
            • - - Parsley, dried
            • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄4"
            • - - OR
            • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄4"
            • 1 lb *Spinach, fresh, chopped

            Measures

            • 2 gal Chicken broth, low-sodium
            • 2 qt 2 cups Whole-grain spaghetti noodles
            • 2⅔ cups *Onions, fresh, diced ¹⁄4"
            • 2½ cups *Carrots, fresh, shredded
            • ½ cup Margarine, trans-fat free
            • 1 cup Whole-wheat flour
            • 1 qt 2 cups Nonfat milk
            • 2 tsp Salt
            • 1½ tsp Black pepper, ground
            • 1½ tsp Marjoram, dried
            • ½ cup Parsley, dried
            • 1 gal 1 qt Chicken, frozen, cooked, diced, thawed ¹⁄4"
            • - - OR
            • 1 gal 1 qt Turkey, frozen, cooked, diced, thawed ¹⁄4"
            • 1 qt 2½ cups *Spinach, fresh, chopped

            100 Servings

              Weight

              • - - Chicken broth, low-sodium
              • 6 lb 4 oz Whole-grain spaghetti noodles
              • 1 lb 12 oz *Onions, fresh, diced ¼"
              • 1 lb *Carrots, fresh, shredded
              • 8 oz Margarine, trans-fat free
              • 8 oz Whole-wheat flour
              • - - Nonfat milk
              • - - Salt
              • - - Black pepper, ground
              • - - Marjoram, dried
              • - - Parsley, dried
              • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¼"
              • - - OR
              • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¼"
              • 2 lb *Spinach, fresh, chopped

              Measure

              • 4 gal Chicken broth, low-sodium
              • 1 gal 1 qt Whole-grain spaghetti noodles
              • 1 qt 1⅓ cups *Onions, fresh, diced ¼"
              • 1 qt 1 cup *Carrots, fresh, shredded
              • 1 cup Margarine, trans-fat free
              • 2 cups Whole-wheat flour
              • 3 qt Nonfat milk
              • 1 Tbsp 1 tsp Salt
              • 1 Tbsp Black pepper, ground
              • 1 Tbsp Marjoram, dried
              • 1 cup Parsley, dried
              • 2 gal 2 qt Chicken, frozen, cooked, diced, thawed ¼"
              • - - OR
              • 2 gal 2 qt Turkey, frozen, cooked, diced, thawed, ¼"
              • 3 qt 1 cup *Spinach, fresh, chopped

              Quantity
               

              50 Servings

                Weights

                • - - Chicken broth, low-sodium
                • 3 lb 2 oz Whole-grain spaghetti noodles
                • 14 oz *Onions, fresh, diced ¹⁄4
                • 8 oz *Carrots, fresh, shredded
                • 4 oz Margarine, trans-fat free
                • 4 oz Whole-wheat flour
                • - - Nonfat milk
                • - - Salt
                • - - Black pepper, ground
                • - - Marjoram, dried
                • - - Parsley, dried
                • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄4"
                • - - OR
                • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄4"
                • 1 lb *Spinach, fresh, chopped

                Measures

                • 2 gal Chicken broth, low-sodium
                • 2 qt 2 cups Whole-grain spaghetti noodles
                • 2⅔ cups *Onions, fresh, diced ¹⁄4"
                • 2½ cups *Carrots, fresh, shredded
                • ½ cup Margarine, trans-fat free
                • 1 cup Whole-wheat flour
                • 1 qt 2 cups Nonfat milk
                • 2 tsp Salt
                • 1½ tsp Black pepper, ground
                • 1½ tsp Marjoram, dried
                • ½ cup Parsley, dried
                • 1 gal 1 qt Chicken, frozen, cooked, diced, thawed ¹⁄4"
                • - - OR
                • 1 gal 1 qt Turkey, frozen, cooked, diced, thawed ¹⁄4"
                • 1 qt 2½ cups *Spinach, fresh, chopped

                100 Servings

                  Weight

                  • - - Chicken broth, low-sodium
                  • 6 lb 4 oz Whole-grain spaghetti noodles
                  • 1 lb 12 oz *Onions, fresh, diced ¼"
                  • 1 lb *Carrots, fresh, shredded
                  • 8 oz Margarine, trans-fat free
                  • 8 oz Whole-wheat flour
                  • - - Nonfat milk
                  • - - Salt
                  • - - Black pepper, ground
                  • - - Marjoram, dried
                  • - - Parsley, dried
                  • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¼"
                  • - - OR
                  • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¼"
                  • 2 lb *Spinach, fresh, chopped

                  Measure

                  • 4 gal Chicken broth, low-sodium
                  • 1 gal 1 qt Whole-grain spaghetti noodles
                  • 1 qt 1⅓ cups *Onions, fresh, diced ¼"
                  • 1 qt 1 cup *Carrots, fresh, shredded
                  • 1 cup Margarine, trans-fat free
                  • 2 cups Whole-wheat flour
                  • 3 qt Nonfat milk
                  • 1 Tbsp 1 tsp Salt
                  • 1 Tbsp Black pepper, ground
                  • 1 Tbsp Marjoram, dried
                  • 1 cup Parsley, dried
                  • 2 gal 2 qt Chicken, frozen, cooked, diced, thawed ¼"
                  • - - OR
                  • 2 gal 2 qt Turkey, frozen, cooked, diced, thawed, ¼"
                  • 3 qt 1 cup *Spinach, fresh, chopped
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weights

                    • - - Chicken broth, low-sodium
                    • 3 lb 2 oz Whole-grain spaghetti noodles
                    • 14 oz *Onions, fresh, diced ¹⁄4
                    • 8 oz *Carrots, fresh, shredded
                    • 4 oz Margarine, trans-fat free
                    • 4 oz Whole-wheat flour
                    • - - Nonfat milk
                    • - - Salt
                    • - - Black pepper, ground
                    • - - Marjoram, dried
                    • - - Parsley, dried
                    • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄4"
                    • - - OR
                    • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄4"
                    • 1 lb *Spinach, fresh, chopped

                    Measures

                    • 2 gal Chicken broth, low-sodium
                    • 2 qt 2 cups Whole-grain spaghetti noodles
                    • 2⅔ cups *Onions, fresh, diced ¹⁄4"
                    • 2½ cups *Carrots, fresh, shredded
                    • ½ cup Margarine, trans-fat free
                    • 1 cup Whole-wheat flour
                    • 1 qt 2 cups Nonfat milk
                    • 2 tsp Salt
                    • 1½ tsp Black pepper, ground
                    • 1½ tsp Marjoram, dried
                    • ½ cup Parsley, dried
                    • 1 gal 1 qt Chicken, frozen, cooked, diced, thawed ¹⁄4"
                    • - - OR
                    • 1 gal 1 qt Turkey, frozen, cooked, diced, thawed ¹⁄4"
                    • 1 qt 2½ cups *Spinach, fresh, chopped

                    100 Servings

                      Weight

                      • - - Chicken broth, low-sodium
                      • 6 lb 4 oz Whole-grain spaghetti noodles
                      • 1 lb 12 oz *Onions, fresh, diced ¼"
                      • 1 lb *Carrots, fresh, shredded
                      • 8 oz Margarine, trans-fat free
                      • 8 oz Whole-wheat flour
                      • - - Nonfat milk
                      • - - Salt
                      • - - Black pepper, ground
                      • - - Marjoram, dried
                      • - - Parsley, dried
                      • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¼"
                      • - - OR
                      • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¼"
                      • 2 lb *Spinach, fresh, chopped

                      Measure

                      • 4 gal Chicken broth, low-sodium
                      • 1 gal 1 qt Whole-grain spaghetti noodles
                      • 1 qt 1⅓ cups *Onions, fresh, diced ¼"
                      • 1 qt 1 cup *Carrots, fresh, shredded
                      • 1 cup Margarine, trans-fat free
                      • 2 cups Whole-wheat flour
                      • 3 qt Nonfat milk
                      • 1 Tbsp 1 tsp Salt
                      • 1 Tbsp Black pepper, ground
                      • 1 Tbsp Marjoram, dried
                      • 1 cup Parsley, dried
                      • 2 gal 2 qt Chicken, frozen, cooked, diced, thawed ¼"
                      • - - OR
                      • 2 gal 2 qt Turkey, frozen, cooked, diced, thawed, ¼"
                      • 3 qt 1 cup *Spinach, fresh, chopped

                      Quantity
                       

                      50 Servings

                        Weights

                        • - - Chicken broth, low-sodium
                        • 3 lb 2 oz Whole-grain spaghetti noodles
                        • 14 oz *Onions, fresh, diced ¹⁄4
                        • 8 oz *Carrots, fresh, shredded
                        • 4 oz Margarine, trans-fat free
                        • 4 oz Whole-wheat flour
                        • - - Nonfat milk
                        • - - Salt
                        • - - Black pepper, ground
                        • - - Marjoram, dried
                        • - - Parsley, dried
                        • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄4"
                        • - - OR
                        • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄4"
                        • 1 lb *Spinach, fresh, chopped

                        Measures

                        • 2 gal Chicken broth, low-sodium
                        • 2 qt 2 cups Whole-grain spaghetti noodles
                        • 2⅔ cups *Onions, fresh, diced ¹⁄4"
                        • 2½ cups *Carrots, fresh, shredded
                        • ½ cup Margarine, trans-fat free
                        • 1 cup Whole-wheat flour
                        • 1 qt 2 cups Nonfat milk
                        • 2 tsp Salt
                        • 1½ tsp Black pepper, ground
                        • 1½ tsp Marjoram, dried
                        • ½ cup Parsley, dried
                        • 1 gal 1 qt Chicken, frozen, cooked, diced, thawed ¹⁄4"
                        • - - OR
                        • 1 gal 1 qt Turkey, frozen, cooked, diced, thawed ¹⁄4"
                        • 1 qt 2½ cups *Spinach, fresh, chopped

                        100 Servings

                          Weight

                          • - - Chicken broth, low-sodium
                          • 6 lb 4 oz Whole-grain spaghetti noodles
                          • 1 lb 12 oz *Onions, fresh, diced ¼"
                          • 1 lb *Carrots, fresh, shredded
                          • 8 oz Margarine, trans-fat free
                          • 8 oz Whole-wheat flour
                          • - - Nonfat milk
                          • - - Salt
                          • - - Black pepper, ground
                          • - - Marjoram, dried
                          • - - Parsley, dried
                          • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¼"
                          • - - OR
                          • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¼"
                          • 2 lb *Spinach, fresh, chopped

                          Measure

                          • 4 gal Chicken broth, low-sodium
                          • 1 gal 1 qt Whole-grain spaghetti noodles
                          • 1 qt 1⅓ cups *Onions, fresh, diced ¼"
                          • 1 qt 1 cup *Carrots, fresh, shredded
                          • 1 cup Margarine, trans-fat free
                          • 2 cups Whole-wheat flour
                          • 3 qt Nonfat milk
                          • 1 Tbsp 1 tsp Salt
                          • 1 Tbsp Black pepper, ground
                          • 1 Tbsp Marjoram, dried
                          • 1 cup Parsley, dried
                          • 2 gal 2 qt Chicken, frozen, cooked, diced, thawed ¼"
                          • - - OR
                          • 2 gal 2 qt Turkey, frozen, cooked, diced, thawed, ¼"
                          • 3 qt 1 cup *Spinach, fresh, chopped
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weights

                            • - - Chicken broth, low-sodium
                            • 3 lb 2 oz Whole-grain spaghetti noodles
                            • 14 oz *Onions, fresh, diced ¹⁄4
                            • 8 oz *Carrots, fresh, shredded
                            • 4 oz Margarine, trans-fat free
                            • 4 oz Whole-wheat flour
                            • - - Nonfat milk
                            • - - Salt
                            • - - Black pepper, ground
                            • - - Marjoram, dried
                            • - - Parsley, dried
                            • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄4"
                            • - - OR
                            • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄4"
                            • 1 lb *Spinach, fresh, chopped

                            Measures

                            • 2 gal Chicken broth, low-sodium
                            • 2 qt 2 cups Whole-grain spaghetti noodles
                            • 2⅔ cups *Onions, fresh, diced ¹⁄4"
                            • 2½ cups *Carrots, fresh, shredded
                            • ½ cup Margarine, trans-fat free
                            • 1 cup Whole-wheat flour
                            • 1 qt 2 cups Nonfat milk
                            • 2 tsp Salt
                            • 1½ tsp Black pepper, ground
                            • 1½ tsp Marjoram, dried
                            • ½ cup Parsley, dried
                            • 1 gal 1 qt Chicken, frozen, cooked, diced, thawed ¹⁄4"
                            • - - OR
                            • 1 gal 1 qt Turkey, frozen, cooked, diced, thawed ¹⁄4"
                            • 1 qt 2½ cups *Spinach, fresh, chopped

                            100 Servings

                              Weight

                              • - - Chicken broth, low-sodium
                              • 6 lb 4 oz Whole-grain spaghetti noodles
                              • 1 lb 12 oz *Onions, fresh, diced ¼"
                              • 1 lb *Carrots, fresh, shredded
                              • 8 oz Margarine, trans-fat free
                              • 8 oz Whole-wheat flour
                              • - - Nonfat milk
                              • - - Salt
                              • - - Black pepper, ground
                              • - - Marjoram, dried
                              • - - Parsley, dried
                              • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¼"
                              • - - OR
                              • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¼"
                              • 2 lb *Spinach, fresh, chopped

                              Measure

                              • 4 gal Chicken broth, low-sodium
                              • 1 gal 1 qt Whole-grain spaghetti noodles
                              • 1 qt 1⅓ cups *Onions, fresh, diced ¼"
                              • 1 qt 1 cup *Carrots, fresh, shredded
                              • 1 cup Margarine, trans-fat free
                              • 2 cups Whole-wheat flour
                              • 3 qt Nonfat milk
                              • 1 Tbsp 1 tsp Salt
                              • 1 Tbsp Black pepper, ground
                              • 1 Tbsp Marjoram, dried
                              • 1 cup Parsley, dried
                              • 2 gal 2 qt Chicken, frozen, cooked, diced, thawed ¼"
                              • - - OR
                              • 2 gal 2 qt Turkey, frozen, cooked, diced, thawed, ¼"
                              • 3 qt 1 cup *Spinach, fresh, chopped

                              Quantity
                               

                              50 Servings

                                Weights

                                • - - Chicken broth, low-sodium
                                • 3 lb 2 oz Whole-grain spaghetti noodles
                                • 14 oz *Onions, fresh, diced ¹⁄4
                                • 8 oz *Carrots, fresh, shredded
                                • 4 oz Margarine, trans-fat free
                                • 4 oz Whole-wheat flour
                                • - - Nonfat milk
                                • - - Salt
                                • - - Black pepper, ground
                                • - - Marjoram, dried
                                • - - Parsley, dried
                                • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄4"
                                • - - OR
                                • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄4"
                                • 1 lb *Spinach, fresh, chopped

                                Measures

                                • 2 gal Chicken broth, low-sodium
                                • 2 qt 2 cups Whole-grain spaghetti noodles
                                • 2⅔ cups *Onions, fresh, diced ¹⁄4"
                                • 2½ cups *Carrots, fresh, shredded
                                • ½ cup Margarine, trans-fat free
                                • 1 cup Whole-wheat flour
                                • 1 qt 2 cups Nonfat milk
                                • 2 tsp Salt
                                • 1½ tsp Black pepper, ground
                                • 1½ tsp Marjoram, dried
                                • ½ cup Parsley, dried
                                • 1 gal 1 qt Chicken, frozen, cooked, diced, thawed ¹⁄4"
                                • - - OR
                                • 1 gal 1 qt Turkey, frozen, cooked, diced, thawed ¹⁄4"
                                • 1 qt 2½ cups *Spinach, fresh, chopped

                                100 Servings

                                  Weight

                                  • - - Chicken broth, low-sodium
                                  • 6 lb 4 oz Whole-grain spaghetti noodles
                                  • 1 lb 12 oz *Onions, fresh, diced ¼"
                                  • 1 lb *Carrots, fresh, shredded
                                  • 8 oz Margarine, trans-fat free
                                  • 8 oz Whole-wheat flour
                                  • - - Nonfat milk
                                  • - - Salt
                                  • - - Black pepper, ground
                                  • - - Marjoram, dried
                                  • - - Parsley, dried
                                  • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¼"
                                  • - - OR
                                  • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¼"
                                  • 2 lb *Spinach, fresh, chopped

                                  Measure

                                  • 4 gal Chicken broth, low-sodium
                                  • 1 gal 1 qt Whole-grain spaghetti noodles
                                  • 1 qt 1⅓ cups *Onions, fresh, diced ¼"
                                  • 1 qt 1 cup *Carrots, fresh, shredded
                                  • 1 cup Margarine, trans-fat free
                                  • 2 cups Whole-wheat flour
                                  • 3 qt Nonfat milk
                                  • 1 Tbsp 1 tsp Salt
                                  • 1 Tbsp Black pepper, ground
                                  • 1 Tbsp Marjoram, dried
                                  • 1 cup Parsley, dried
                                  • 2 gal 2 qt Chicken, frozen, cooked, diced, thawed ¼"
                                  • - - OR
                                  • 2 gal 2 qt Turkey, frozen, cooked, diced, thawed, ¼"
                                  • 3 qt 1 cup *Spinach, fresh, chopped
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weights

                                    • - - Chicken broth, low-sodium
                                    • 3 lb 2 oz Whole-grain spaghetti noodles
                                    • 14 oz *Onions, fresh, diced ¹⁄4
                                    • 8 oz *Carrots, fresh, shredded
                                    • 4 oz Margarine, trans-fat free
                                    • 4 oz Whole-wheat flour
                                    • - - Nonfat milk
                                    • - - Salt
                                    • - - Black pepper, ground
                                    • - - Marjoram, dried
                                    • - - Parsley, dried
                                    • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄4"
                                    • - - OR
                                    • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄4"
                                    • 1 lb *Spinach, fresh, chopped

                                    Measures

                                    • 2 gal Chicken broth, low-sodium
                                    • 2 qt 2 cups Whole-grain spaghetti noodles
                                    • 2⅔ cups *Onions, fresh, diced ¹⁄4"
                                    • 2½ cups *Carrots, fresh, shredded
                                    • ½ cup Margarine, trans-fat free
                                    • 1 cup Whole-wheat flour
                                    • 1 qt 2 cups Nonfat milk
                                    • 2 tsp Salt
                                    • 1½ tsp Black pepper, ground
                                    • 1½ tsp Marjoram, dried
                                    • ½ cup Parsley, dried
                                    • 1 gal 1 qt Chicken, frozen, cooked, diced, thawed ¹⁄4"
                                    • - - OR
                                    • 1 gal 1 qt Turkey, frozen, cooked, diced, thawed ¹⁄4"
                                    • 1 qt 2½ cups *Spinach, fresh, chopped

                                    100 Servings

                                      Weight

                                      • - - Chicken broth, low-sodium
                                      • 6 lb 4 oz Whole-grain spaghetti noodles
                                      • 1 lb 12 oz *Onions, fresh, diced ¼"
                                      • 1 lb *Carrots, fresh, shredded
                                      • 8 oz Margarine, trans-fat free
                                      • 8 oz Whole-wheat flour
                                      • - - Nonfat milk
                                      • - - Salt
                                      • - - Black pepper, ground
                                      • - - Marjoram, dried
                                      • - - Parsley, dried
                                      • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¼"
                                      • - - OR
                                      • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¼"
                                      • 2 lb *Spinach, fresh, chopped

                                      Measure

                                      • 4 gal Chicken broth, low-sodium
                                      • 1 gal 1 qt Whole-grain spaghetti noodles
                                      • 1 qt 1⅓ cups *Onions, fresh, diced ¼"
                                      • 1 qt 1 cup *Carrots, fresh, shredded
                                      • 1 cup Margarine, trans-fat free
                                      • 2 cups Whole-wheat flour
                                      • 3 qt Nonfat milk
                                      • 1 Tbsp 1 tsp Salt
                                      • 1 Tbsp Black pepper, ground
                                      • 1 Tbsp Marjoram, dried
                                      • 1 cup Parsley, dried
                                      • 2 gal 2 qt Chicken, frozen, cooked, diced, thawed ¼"
                                      • - - OR
                                      • 2 gal 2 qt Turkey, frozen, cooked, diced, thawed, ¼"
                                      • 3 qt 1 cup *Spinach, fresh, chopped

                                      Quantity
                                       

                                      50 Servings

                                        Weights

                                        • - - Chicken broth, low-sodium
                                        • 3 lb 2 oz Whole-grain spaghetti noodles
                                        • 14 oz *Onions, fresh, diced ¹⁄4
                                        • 8 oz *Carrots, fresh, shredded
                                        • 4 oz Margarine, trans-fat free
                                        • 4 oz Whole-wheat flour
                                        • - - Nonfat milk
                                        • - - Salt
                                        • - - Black pepper, ground
                                        • - - Marjoram, dried
                                        • - - Parsley, dried
                                        • 6 lb 6 oz Chicken, frozen, cooked, diced, thawed ¹⁄4"
                                        • - - OR
                                        • 6 lb 6 oz Turkey, frozen, cooked, diced, thawed ¹⁄4"
                                        • 1 lb *Spinach, fresh, chopped

                                        Measures

                                        • 2 gal Chicken broth, low-sodium
                                        • 2 qt 2 cups Whole-grain spaghetti noodles
                                        • 2⅔ cups *Onions, fresh, diced ¹⁄4"
                                        • 2½ cups *Carrots, fresh, shredded
                                        • ½ cup Margarine, trans-fat free
                                        • 1 cup Whole-wheat flour
                                        • 1 qt 2 cups Nonfat milk
                                        • 2 tsp Salt
                                        • 1½ tsp Black pepper, ground
                                        • 1½ tsp Marjoram, dried
                                        • ½ cup Parsley, dried
                                        • 1 gal 1 qt Chicken, frozen, cooked, diced, thawed ¹⁄4"
                                        • - - OR
                                        • 1 gal 1 qt Turkey, frozen, cooked, diced, thawed ¹⁄4"
                                        • 1 qt 2½ cups *Spinach, fresh, chopped

                                        100 Servings

                                          Weight

                                          • - - Chicken broth, low-sodium
                                          • 6 lb 4 oz Whole-grain spaghetti noodles
                                          • 1 lb 12 oz *Onions, fresh, diced ¼"
                                          • 1 lb *Carrots, fresh, shredded
                                          • 8 oz Margarine, trans-fat free
                                          • 8 oz Whole-wheat flour
                                          • - - Nonfat milk
                                          • - - Salt
                                          • - - Black pepper, ground
                                          • - - Marjoram, dried
                                          • - - Parsley, dried
                                          • 12 lb 12 oz Chicken, frozen, cooked, diced, thawed ¼"
                                          • - - OR
                                          • 12 lb 12 oz Turkey, frozen, cooked, diced, thawed ¼"
                                          • 2 lb *Spinach, fresh, chopped

                                          Measure

                                          • 4 gal Chicken broth, low-sodium
                                          • 1 gal 1 qt Whole-grain spaghetti noodles
                                          • 1 qt 1⅓ cups *Onions, fresh, diced ¼"
                                          • 1 qt 1 cup *Carrots, fresh, shredded
                                          • 1 cup Margarine, trans-fat free
                                          • 2 cups Whole-wheat flour
                                          • 3 qt Nonfat milk
                                          • 1 Tbsp 1 tsp Salt
                                          • 1 Tbsp Black pepper, ground
                                          • 1 Tbsp Marjoram, dried
                                          • 1 cup Parsley, dried
                                          • 2 gal 2 qt Chicken, frozen, cooked, diced, thawed ¼"
                                          • - - OR
                                          • 2 gal 2 qt Turkey, frozen, cooked, diced, thawed, ¼"
                                          • 3 qt 1 cup *Spinach, fresh, chopped
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat chicken broth to a rolling boil.
                                          • Slowly add pasta. Stir constantly until water boils again. Cook about 6 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK OR DRAIN.
                                          • Add onions and carrots. Remove from heat. Set aside for step 7.
                                          • In a medium pot, melt margarine uncovered over medium heat.
                                          • Add flour. Stir well for 1 minute.
                                          • Add milk. Stir frequently until smooth and free of lumps. Bring to a boil. Remove from heat. Set aside for step 7.
                                          • Add milk and flour mixture, salt, pepper, marjoram, parsley, and chicken to pasta and vegetables. Heat uncovered over medium high heat for 3 minutes. Stir until thickened.
                                          • Fold in spinach.
                                          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Transfer to a steam table pan (12" x 20" x 2¹⁄2").
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • Portion with 8 fl oz spoodle (1 cup).

                                          Nutrition INFORMATION

                                          Chicken or Turkey Noodles USDA Recipe for Schools
                                          Amount Per Serving
                                           
                                          1 cup (8 fl oz spoodle)
                                          Calories
                                          183
                                          Total Fat
                                           
                                          5
                                          g
                                          8
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          38
                                          mg
                                          13
                                          %
                                          Sodium
                                           
                                          259
                                          mg
                                          11
                                          %
                                          Total Carbohydrate
                                           
                                          17
                                          g
                                          6
                                          %
                                          Dietary Fiber
                                           
                                          3
                                          g
                                          13
                                          %
                                          Total Sugars
                                           
                                          3
                                          g
                                          3
                                          %
                                          Protein
                                           
                                          18
                                          g
                                          36
                                          %
                                          Vitamin D
                                           
                                          14
                                          IU
                                          93
                                          %
                                          Calcium
                                           
                                          55
                                          mg
                                          6
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          Potassium
                                           
                                          130
                                          mg
                                          4
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Mature onions: 1 lb
                                          Carrots: 8 oz
                                          Spinach: 1 lb
                                          100 Servings:
                                          Mature onions: 2 lb
                                          Carrots: 1 lb
                                          Spinach: 2 lb

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same-Day Service.
                                          Yield / Volume
                                          50 Servings:
                                          About 28 lb
                                          About 3 gal 2 qt/2 steam table pans
                                          (12" x 20" x 2¹⁄2")
                                          100 Servings:
                                          About 56 lb
                                          About 7 gal/4 steam table pans
                                          (12" x 20" x 2¹⁄2")