Easy Chicken and Egg Noodle Soup USDA Recipe for Family Child Care Homes
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
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
Easy Chicken and Egg Noodle Soup USDA Recipe for Family Child Care Homes
Amount Per Serving
1 ¼ cups
Calories
194
Total Fat
7
g
11
%
Saturated Fat
2
g
13
%
Cholesterol
54
mg
18
%
Sodium
402
mg
17
%
Total Carbohydrate
15
g
5
%
Dietary Fiber
2
g
8
%
Total Sugars
2
g
2
%
Protein
18
g
36
%
Calcium
55
mg
6
%
Iron
2
mg
11
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
VariationsFor 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
