Go Back Email Link
Print Recipe Add to Collection
No ratings yet

Easy Chicken and Egg Noodle Soup USDA Recipe for Child Care Centers

Add Asian flavors to a traditional chicken soup using soy sauce, garlic, and ginger.
CACFP CREDITING INFORMATION
1¼ cups (portion with 12-fl-oz ladle, fill ¾ of the ladle to provide 10 fl oz) provides 1½ oz equivalent meat, ¼ cup vegetable, and ½ oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
Course: Soup, Main Course
Keyword: Child Care Centers, CACFP
Age Group: Ages 3-5
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Soup, Main Dish (Entrée)
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Dark Green Vegetable
Meal Service Temperature: Hot
Cooking Method: Boil
Season: Fall
25 Servings
Calories: 194

Ingredients

25 Servings

    Weight

    • - - Canola oil
    • 1 lb 1 oz *Onions, fresh, peeled, ¼" diced
    • - - Ginger, fresh, grated
    • - - OR
    • - - Ginger, ground
    • - - *Garlic, fresh, minced
    • - - OR
    • - - Garlic, jar, minced
    • - - Salt, table
    • - - Black pepper, ground
    • 2 lb 6½ oz Chicken breast, boneless, skinless, cooked, ½′′ diced
    • 168 fl oz Chicken broth, low-sodium
    • - - Soy sauce, low-sodium
    • 12½ oz Stir-fry/Chinese egg noodles, enriched, uncooked
    • 12½ oz *Cabbage, fresh, shredded
    • 1 lb 1 oz *Spinach, fresh, baby leaves, whole, packed
    • 2 oz *Green onions with tops, fresh, chopped
    • - - Sesame oil

    Measure

    • 2 Tbsp 2 tsp Canola oil
    • 1 qt ¼ cup *Onions, fresh, peeled, ¼" diced
    • 1 Tbsp 1 tsp Ginger, fresh, grated
    • - - OR
    • 2 tsp Ginger, ground
    • 4 cloves *Garlic, fresh, minced
    • - - OR
    • 2 tsp Garlic, jar, minced
    • 1 tsp Salt, table
    • 2 tsp Black pepper, ground
    • 2 qt 1⅔ cups Chicken breast, boneless, skinless, cooked,½′′ diced
    • 1 gal 1 qt 1 cup Chicken broth, low-sodium
    • ½ cup Soy sauce, low-sodium
    • - - Stir-fry/Chinese egg noodles, enriched, uncooked
    • 1 qt 2¼ cups *Cabbage, fresh, shredded
    • 1 gal *Spinach, fresh, baby leaves, whole, packed
    • ⅔ cup *Green onions with tops, fresh, chopped
    • 2 tsp Sesame oil

    50 Servings

      Weight

      • - - Canola oil
      • 2 lb 2 oz *Onions, fresh, peeled, ¼" diced
      • - - Ginger, fresh, grated
      • - - OR
      • - - Ginger, ground
      • - - *Garlic, fresh, minced
      • - - OR
      • - - Garlic, jar, minced
      • - - Salt, table
      • - - Black pepper, ground
      • 4 lb 13 oz Chicken breast, boneless, skinless, cooked, ½′′ diced
      • 336 fl oz Chicken broth, low-sodium
      • - - Soy sauce, low-sodium
      • 1 lb 9 oz Stir-fry/Chinese egg noodles, enriched, uncooked
      • 1 lb 9 oz *Cabbage, fresh, shredded
      • 2 lb 2 oz *Spinach, fresh, baby leaves, whole, packed
      • 4 oz *Green onions with tops, fresh, chopped
      • - - Sesame oil

      Measure

      • ⅓ cup .Canola oil
      • 2 qt ½ cup *Onions, fresh, peeled,¼" diced
      • 2 Tbsp 2 tsp Ginger, fresh, grated
      • - - OR
      • 1 Tbsp 1 tsp Ginger, ground
      • 8 cloves *Garlic, fresh, minced
      • - - OR
      • 1 Tbsp 1 tsp Garlic, jar, minced
      • 2 tsp Salt, table
      • 1 Tbsp 1 tsp Black pepper, ground
      • 1 gal 3⅓ cups Chicken breast, boneless, skinless, cooked, ½′′ diced
      • 2 gal 2 qt 2 cups Chicken broth, low-sodium
      • 1 cup Soy sauce, low-sodium
      • - - Stir-fry/Chinese egg noodles, enriched, uncooked
      • 3 qt ½ cup *Cabbage, fresh, shredded
      • 2 gal *Spinach, fresh, baby leaves, whole, packed
      • 1¼ cups *Green onions with tops, fresh, chopped
      • 1 Tbsp 1 tsp Sesame oil

      -

      25 Servings

        Weight

        • - - Canola oil
        • 1 lb 1 oz *Onions, fresh, peeled, ¼" diced
        • - - Ginger, fresh, grated
        • - - OR
        • - - Ginger, ground
        • - - *Garlic, fresh, minced
        • - - OR
        • - - Garlic, jar, minced
        • - - Salt, table
        • - - Black pepper, ground
        • 2 lb 6½ oz Chicken breast, boneless, skinless, cooked, ½′′ diced
        • 168 fl oz Chicken broth, low-sodium
        • - - Soy sauce, low-sodium
        • 12½ oz Stir-fry/Chinese egg noodles, enriched, uncooked
        • 12½ oz *Cabbage, fresh, shredded
        • 1 lb 1 oz *Spinach, fresh, baby leaves, whole, packed
        • 2 oz *Green onions with tops, fresh, chopped
        • - - Sesame oil

        Measure

        • 2 Tbsp 2 tsp Canola oil
        • 1 qt ¼ cup *Onions, fresh, peeled, ¼" diced
        • 1 Tbsp 1 tsp Ginger, fresh, grated
        • - - OR
        • 2 tsp Ginger, ground
        • 4 cloves *Garlic, fresh, minced
        • - - OR
        • 2 tsp Garlic, jar, minced
        • 1 tsp Salt, table
        • 2 tsp Black pepper, ground
        • 2 qt 1⅔ cups Chicken breast, boneless, skinless, cooked,½′′ diced
        • 1 gal 1 qt 1 cup Chicken broth, low-sodium
        • ½ cup Soy sauce, low-sodium
        • - - Stir-fry/Chinese egg noodles, enriched, uncooked
        • 1 qt 2¼ cups *Cabbage, fresh, shredded
        • 1 gal *Spinach, fresh, baby leaves, whole, packed
        • ⅔ cup *Green onions with tops, fresh, chopped
        • 2 tsp Sesame oil

        50 Servings

          Weight

          • - - Canola oil
          • 2 lb 2 oz *Onions, fresh, peeled, ¼" diced
          • - - Ginger, fresh, grated
          • - - OR
          • - - Ginger, ground
          • - - *Garlic, fresh, minced
          • - - OR
          • - - Garlic, jar, minced
          • - - Salt, table
          • - - Black pepper, ground
          • 4 lb 13 oz Chicken breast, boneless, skinless, cooked, ½′′ diced
          • 336 fl oz Chicken broth, low-sodium
          • - - Soy sauce, low-sodium
          • 1 lb 9 oz Stir-fry/Chinese egg noodles, enriched, uncooked
          • 1 lb 9 oz *Cabbage, fresh, shredded
          • 2 lb 2 oz *Spinach, fresh, baby leaves, whole, packed
          • 4 oz *Green onions with tops, fresh, chopped
          • - - Sesame oil

          Measure

          • ⅓ cup .Canola oil
          • 2 qt ½ cup *Onions, fresh, peeled,¼" diced
          • 2 Tbsp 2 tsp Ginger, fresh, grated
          • - - OR
          • 1 Tbsp 1 tsp Ginger, ground
          • 8 cloves *Garlic, fresh, minced
          • - - OR
          • 1 Tbsp 1 tsp Garlic, jar, minced
          • 2 tsp Salt, table
          • 1 Tbsp 1 tsp Black pepper, ground
          • 1 gal 3⅓ cups Chicken breast, boneless, skinless, cooked, ½′′ diced
          • 2 gal 2 qt 2 cups Chicken broth, low-sodium
          • 1 cup Soy sauce, low-sodium
          • - - Stir-fry/Chinese egg noodles, enriched, uncooked
          • 3 qt ½ cup *Cabbage, fresh, shredded
          • 2 gal *Spinach, fresh, baby leaves, whole, packed
          • 1¼ cups *Green onions with tops, fresh, chopped
          • 1 Tbsp 1 tsp Sesame oil

          Instructions

          • Heat canola oil in a large pot or tilting kettle over medium–high heat.
          • Add onions and cook for 5 minutes or until onions are soft.
          • Stir in ginger, garlic, salt, and pepper. Cook for 3 minutes or until ginger and garlic become fragrant.
          • Add chicken, chicken broth, and soy sauce. Bring to a boil and continue cooking on medium–high heat, about 15–17 minutes.
            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • Stir in noodles and cabbage.
            Cook for 4 minutes or until noodles are soft.
          • Stir in spinach, green onions, and sesame oil. Remove from heat.
            Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Serve 1¼ cups (portion with 12 fl oz ladle, fill ¾ of the ladle to provide 10 fl oz).
            Hold at 140 °F or higher.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          One clove is about ½ teaspoon minced.
          Variations
          For a lower cost option, cook raw chicken breast to 165 °F and cut into ½′′ diced pieces. For 25 servings use 3 lb 4¾ oz and for 50 servings use 6 lb 9½ oz.
          If chicken is frozen, defrost in the refrigerator for 1 day per 1–5 pounds. Hold raw chicken at 40 °F or lower.
          If serving younger children, chop spinach.
          Spaghetti noodles may be substituted for the Asian egg noodles; however, cooking time will vary.

          Nutrition

          Serving: 1¼ cups (portion with 12 fl oz ladle, fill ¾ of the ladle to provide 10 fl oz) | Calories: 194 | Total Carbohydrate: 15g | Protein: 18g | Total Fat: 7g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 402mg | Dietary Fiber: 2g | Total Sugars: 2g | Calcium: 55mg | Iron: 2mg