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Frontier Soups Chicken Noodle Soup Mix -- 4.25 oz


Frontier Soups Chicken Noodle Soup Mix
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Frontier Soups Chicken Noodle Soup Mix -- 4.25 oz

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Frontier Soups Chicken Noodle Soup Mix Description

  • Made with Natural Ingredients
  • No Salt Added - Gluten Free
  • No Preservatives or MSG
  • Nut Free Facility
  • Add Chicken • Serves 8

A family favorite with lots of flavor!

  • 30 Minutes from Stovetop to Table! Serves 8
  • Soup So Good... You'll Call It Dinner!
  • Most Frontier Soups' Homemade in Minutes varieties cook in 30-45 minutes or less, so easy!


Directions

You Will Also Need:

  • 6 cups chicken broth
  • 1 cup water (or additional broth, if needed)
  • 3 cups cooked chicken breast, cut up. (12-16 oz.), grilled, poached or roasted are all good or even canned chicken for campers.

Here's What You Do:

In a 3 or 4-quart pot bring broth and water to a boil. Cut up or shred chicken breast. Add chicken and contents of the vegetable seasoning packet in the Connecticut Cottage Chicken Noodle Soup Mix. Simmer for 10 minutes, covered. Add the mini lasagna noodles, bring back to a boil, reduce and simmer again for 10 minutes, covered. Turn off heat and allow to stand 5 minutes. Serve with cornbread or other soft roll and enjoy.

Free Of
Gluten, MSG, preservatives, added salt.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: About 2 1/2 Tbsp. (16 g) About 1 Cup Prepared
Servings per Container: About 8
Amount Per Serving% Daily Value
Amounts Per Serving: Mix
Calories60
   Calories from Fat0
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium15 mg1%
Total Carbohydrate12 g4%
   Dietary Fiber1 g4%
   Sugars3 g
Protein2 g
Vitamin A15%
Vitamin C10%
Calcium2%
Iron15%
Other Ingredients: Lasagne corte (gluten free corn pasta), carrot onion, corn, peas, celery, shallot, scallion, garlic, spices.

Certified Gluten Free. Facility not dedicated gluten free. This is not a sodium free food.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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8 Ways to Reduce Waste in the Kitchen

If you hate throwing food away, you’ve come to the right article. There are two major ills happening inside most kitchens in this country. First off, half of all US food produce is thrown away, new research suggests. The US Department of Agriculture reports “in 2010 an estimated 133 billion pounds of food from U.S. retail food stores, restaurants, and homes–valued at approximately $161 billion–went uneaten.” 

Within the US, discarded food takes up the lion’s share of landfill and incinerators, according to the Environmental Protection Agency. Food waste is a rising source of methane, a far more powerful greenhouse gas than carbon dioxide.

Woman Trying to Reduce Waste by Juicing All Parts of Her Vegetables | Vitacost.com/blog

Secondly, despite this overabundance of food, according to a recent study, most children and adults in the U.S. are getting less than the recommended amounts of whole grains and dietary fiber.

Solving the food waste and paucity of fiber problem may come as a surprising twofer. Why not reduce your food-waste footprint and simultaneously increase your fiber intake? If you commit to using every part of your fruit and vegetable, or at least upping the percentage of produce you consume, you’ll elegantly solve two major problems in one deft swoop.

For some creative tips for getting started, I talked to Tiffany Swan, the Executive Chef of the California ski resort Squaw Valley and Alpine Meadows, who recently launched the MTN ROOTS food trucks as way to express her passion for fresh, local and sustainable cuisine.

Don’t waste your carrot tops

“Using your favorite pesto recipe, replace the basil with the carrot tops. You can dip your carrots (grilled or raw) into the pesto or serve as you might normally on top of your pasta, or as a dip for bread. I like to thin the pesto out with a little olive oil and use it as a salad dressing.

To keep your carrots fresher longer, remove the tops as soon as you bring the carrots home from the market – they pull moisture out of the root and make the carrots go limp faster,” Swan says. 

Save your watermelon rinds

“You may already be familiar with pickled watermelon rinds, but you can also turn them into chutney (cook with vinegar, sugar and spices), run the rinds through your juicer (along with some reserved watermelon flesh, mint and lime for a refreshing summer treat), or use rinds as a replacement for cucumber in your favorite gazpacho recipe,” Swan says.

Use leftover herbs to flavor oil

Is your summer herb garden out of control or have a bunch of herb stems leftover from a recipe?  Here’s how to make an herb oil for a taste of summer all year long.

“Blanch and shock the herbs you want to use, stems and all, by dropping them into a pot of salted boiling water for 10 seconds. Then quickly transfer the herbs to an ice bath. This both retains the bright green color, but also kills any germs we don’t want growing in the oil. Next blend the herbs with some olive oil until smooth. Let the mixture steep overnight, and then strain, pour into a pretty bottle and seal tightly,” Swan says.

Five ways to make use of leftover juiced pulp

Have you started juicing? You can use the pulp from juiced produce to lend essential fiber, key nutritional value, and satisfying texture to a range of dishes.

Add fruit pulp to liven up oatmeal, pie fillings, or smoothies.

Add vegetable pulp to chopped salads to add variety and flavor.

Add fruit or vegetable pulp to breads and baked goods to add fiber and nutrients.

Add vegetable pulp to broths, soups and stews to enrich and add body.

And pulp to homemade veggie burgers for better consistency.

The ideas above are some general uses for pulp—but these are just to get you thinking. Let your imagination run free when it comes to discovering other smart ways to integrate pulp into your favorite recipes.

Editor’s note: For more tips and tricks for reducing food waste (and creative ways to use fruit and veg that are "on the edge"), check out our Zero Hunger, Zero Waste initiative.

Vitacost is not responsible for the content provided in customer ratings and reviews. For more information, visit our Terms of Use.

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