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

Age Group: Ages 3-5
Serving Size: 6
Add Asian flavors to a traditional chicken soup using soy sauce, garlic, and ginger.
CACFP CREDITING INFORMATION
1¼ cups provides 1½ oz equivalent meat, ¼ cup vegetable, and ½ oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
 

  • 2 tsp Canola oil
  • 1 cup Onions, fresh, peeled, ¼" diced
  • ½ tsp Ginger, ground (1 tsp ginger, fresh, grated)
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ tsp Salt, table
  • ½ tsp Black pepper, ground
  • 9¼ oz Chicken breast, boneless, skinless, cooked, ½" diced (If using raw chicken, see Chef Tips below.)
  • 5 cups Chicken broth, low-sodium
  • 2 Tbsp Soy sauce, low-sodium
  • 3 oz Stir-fry/Chinese egg noodles, enriched, uncooked
  • 1½ cups Cabbage, fresh, shredded
  • 1 qt Spinach, fresh, baby spinach leaves, whole, packed
  • ¼ cup Green onion with tops, fresh, chopped
  • ½ tsp Sesame oil

Quantity
 

  • 2 tsp Canola oil
  • 1 cup Onions, fresh, peeled, ¼" diced
  • ½ tsp Ginger, ground (1 tsp ginger, fresh, grated)
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ tsp Salt, table
  • ½ tsp Black pepper, ground
  • 9¼ oz Chicken breast, boneless, skinless, cooked, ½" diced (If using raw chicken, see Chef Tips below.)
  • 5 cups Chicken broth, low-sodium
  • 2 Tbsp Soy sauce, low-sodium
  • 3 oz Stir-fry/Chinese egg noodles, enriched, uncooked
  • 1½ cups Cabbage, fresh, shredded
  • 1 qt Spinach, fresh, baby spinach leaves, whole, packed
  • ¼ cup Green onion with tops, fresh, chopped
  • ½ tsp Sesame oil

Ingredients
 

  • 2 tsp Canola oil
  • 1 cup Onions, fresh, peeled, ¼" diced
  • ½ tsp Ginger, ground (1 tsp ginger, fresh, grated)
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ tsp Salt, table
  • ½ tsp Black pepper, ground
  • 9¼ oz Chicken breast, boneless, skinless, cooked, ½" diced (If using raw chicken, see Chef Tips below.)
  • 5 cups Chicken broth, low-sodium
  • 2 Tbsp Soy sauce, low-sodium
  • 3 oz Stir-fry/Chinese egg noodles, enriched, uncooked
  • 1½ cups Cabbage, fresh, shredded
  • 1 qt Spinach, fresh, baby spinach leaves, whole, packed
  • ¼ cup Green onion with tops, fresh, chopped
  • ½ tsp Sesame oil

Quantity
 

  • 2 tsp Canola oil
  • 1 cup Onions, fresh, peeled, ¼" diced
  • ½ tsp Ginger, ground (1 tsp ginger, fresh, grated)
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ tsp Salt, table
  • ½ tsp Black pepper, ground
  • 9¼ oz Chicken breast, boneless, skinless, cooked, ½" diced (If using raw chicken, see Chef Tips below.)
  • 5 cups Chicken broth, low-sodium
  • 2 Tbsp Soy sauce, low-sodium
  • 3 oz Stir-fry/Chinese egg noodles, enriched, uncooked
  • 1½ cups Cabbage, fresh, shredded
  • 1 qt Spinach, fresh, baby spinach leaves, whole, packed
  • ¼ cup Green onion with tops, fresh, chopped
  • ½ tsp Sesame oil
*See Marketing Guide

Ingredients
 

  • 2 tsp Canola oil
  • 1 cup Onions, fresh, peeled, ¼" diced
  • ½ tsp Ginger, ground (1 tsp ginger, fresh, grated)
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ tsp Salt, table
  • ½ tsp Black pepper, ground
  • 9¼ oz Chicken breast, boneless, skinless, cooked, ½" diced (If using raw chicken, see Chef Tips below.)
  • 5 cups Chicken broth, low-sodium
  • 2 Tbsp Soy sauce, low-sodium
  • 3 oz Stir-fry/Chinese egg noodles, enriched, uncooked
  • 1½ cups Cabbage, fresh, shredded
  • 1 qt Spinach, fresh, baby spinach leaves, whole, packed
  • ¼ cup Green onion with tops, fresh, chopped
  • ½ tsp Sesame oil

Quantity
 

  • 2 tsp Canola oil
  • 1 cup Onions, fresh, peeled, ¼" diced
  • ½ tsp Ginger, ground (1 tsp ginger, fresh, grated)
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ tsp Salt, table
  • ½ tsp Black pepper, ground
  • 9¼ oz Chicken breast, boneless, skinless, cooked, ½" diced (If using raw chicken, see Chef Tips below.)
  • 5 cups Chicken broth, low-sodium
  • 2 Tbsp Soy sauce, low-sodium
  • 3 oz Stir-fry/Chinese egg noodles, enriched, uncooked
  • 1½ cups Cabbage, fresh, shredded
  • 1 qt Spinach, fresh, baby spinach leaves, whole, packed
  • ¼ cup Green onion with tops, fresh, chopped
  • ½ tsp Sesame oil
*See Marketing Guide

Ingredients
 

  • 2 tsp Canola oil
  • 1 cup Onions, fresh, peeled, ¼" diced
  • ½ tsp Ginger, ground (1 tsp ginger, fresh, grated)
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ tsp Salt, table
  • ½ tsp Black pepper, ground
  • 9¼ oz Chicken breast, boneless, skinless, cooked, ½" diced (If using raw chicken, see Chef Tips below.)
  • 5 cups Chicken broth, low-sodium
  • 2 Tbsp Soy sauce, low-sodium
  • 3 oz Stir-fry/Chinese egg noodles, enriched, uncooked
  • 1½ cups Cabbage, fresh, shredded
  • 1 qt Spinach, fresh, baby spinach leaves, whole, packed
  • ¼ cup Green onion with tops, fresh, chopped
  • ½ tsp Sesame oil

Quantity
 

  • 2 tsp Canola oil
  • 1 cup Onions, fresh, peeled, ¼" diced
  • ½ tsp Ginger, ground (1 tsp ginger, fresh, grated)
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ tsp Salt, table
  • ½ tsp Black pepper, ground
  • 9¼ oz Chicken breast, boneless, skinless, cooked, ½" diced (If using raw chicken, see Chef Tips below.)
  • 5 cups Chicken broth, low-sodium
  • 2 Tbsp Soy sauce, low-sodium
  • 3 oz Stir-fry/Chinese egg noodles, enriched, uncooked
  • 1½ cups Cabbage, fresh, shredded
  • 1 qt Spinach, fresh, baby spinach leaves, whole, packed
  • ¼ cup Green onion with tops, fresh, chopped
  • ½ tsp Sesame oil
*See Marketing Guide

Ingredients
 

  • 2 tsp Canola oil
  • 1 cup Onions, fresh, peeled, ¼" diced
  • ½ tsp Ginger, ground (1 tsp ginger, fresh, grated)
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ tsp Salt, table
  • ½ tsp Black pepper, ground
  • 9¼ oz Chicken breast, boneless, skinless, cooked, ½" diced (If using raw chicken, see Chef Tips below.)
  • 5 cups Chicken broth, low-sodium
  • 2 Tbsp Soy sauce, low-sodium
  • 3 oz Stir-fry/Chinese egg noodles, enriched, uncooked
  • 1½ cups Cabbage, fresh, shredded
  • 1 qt Spinach, fresh, baby spinach leaves, whole, packed
  • ¼ cup Green onion with tops, fresh, chopped
  • ½ tsp Sesame oil

Quantity
 

  • 2 tsp Canola oil
  • 1 cup Onions, fresh, peeled, ¼" diced
  • ½ tsp Ginger, ground (1 tsp ginger, fresh, grated)
  • 1 clove (1 clove is about ½ tsp minced) Garlic, fresh, minced
  • ¼ tsp Salt, table
  • ½ tsp Black pepper, ground
  • 9¼ oz Chicken breast, boneless, skinless, cooked, ½" diced (If using raw chicken, see Chef Tips below.)
  • 5 cups Chicken broth, low-sodium
  • 2 Tbsp Soy sauce, low-sodium
  • 3 oz Stir-fry/Chinese egg noodles, enriched, uncooked
  • 1½ cups Cabbage, fresh, shredded
  • 1 qt Spinach, fresh, baby spinach leaves, whole, packed
  • ¼ cup Green onion with tops, fresh, chopped
  • ½ tsp Sesame oil
*See Marketing Guide

Instructions
 

  • Heat canola oil in a medium pot over medium–high heat.
  • Add onions, and cook for 3 minutes or until onions are soft.
  • Stir in ginger, garlic, salt, and pepper.
  • Cook for 1 minute 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, 5–7 minutes. 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. Heat to 140 °F or higher for at least 15 seconds.
  • Stir in spinach, green onions, and sesame oil. Remove from heat.
  • Serve 1¼ cups.
    Critical Control Point: Hold at 140 °F or higher.

Nutrition INFORMATION

Nutrition Facts
Easy Chicken and Egg Noodle Soup USDA Recipe for Family Child Care
Amount Per Serving 1 ¼ cups
Calories 194 Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 2g13%
Cholesterol 54mg18%
Sodium 402mg17%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Total Sugars 2g2%
Protein 18g36%
Calcium 55mg6%
Iron 2mg11%
*
*Marketing Guide
The CHEF TIPS:
Variations
For a lower cost option, cook raw chicken breast to 165 °F, and cut into ½" diced pieces.
For 6 servings use 12¾ oz; for 25 servings, use 3 lbs 4¾ oz; and for 50 servings, use 6 lbs 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 egg noodles; however, cooking time will vary.
Yield / Volume