House-made chicken broth simmered with tender chicken, fresh carrots, celery, croutons and extra-wide egg noodles. A comforting dish that leaves you feeling warm and cozy—perfect for chilly nights.

Serves 4-6.

INGREDIENTS

CHICKEN, CHICKEN BROTH, EXTRA WIDE NOODLES (DURUM WHEAT SEMOLINA, DURUM WHEAT FLOUR, EGGS, NIACIN, IRON (FERROUS SULFATE), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CELERY, CARROTS, CROUTONS (ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN NITRATE, RIBOFLAVIN, FOLIC ACID), CANOLA AND/OR SUNFLOWER OIL (WITH ROSEMARY EXTRACT AND ASCOTTIR. SERVE FRESHNESS, WHEY, SALT, SUGAR, YEAST, 2% OR LESS OF SPICES, DEHYDRATED PARSLEY, ONION TA (COLOR), TURMERIC (COLOR), EXTRACTIVE OF PAPRIKA (COLOR), SPICE EXTRACTIVE, ENZYMES), SEASONINGS

Heating Instructions

Ensure meal is thawed out before heating. We recommend thawing overnight in the refrigerator.

  1. Boil in Bag Method:
    • Step 1: Boil a large pot of water (large enough to fit the bag in).
    • Step 2: Place the vacuum-sealed bag of soup in boiling water for 15 to 20 minutes (thawed) or 25 to 30 minutes (if frozen).
    • Step 3: Once the soup is heated, turn off the stove. Using tongs or a slotted spoon, gently lift the bag out of the boiling water. Be cautious, as the bag and contents will be hot.
    • Step 4: Set the bag on a heat-safe surface, such as a cutting board or plate, and allow it to cool slightly for a minute or two, so it’s safe to handle.
    • Step 5: Using kitchen scissors or a sharp knife, carefully cut across the top seam of the bag. Hold the bag steady with an oven mitt or towel to avoid burns from escaping steam.
    • Step 6: Hold the bag over your serving dish or a pot and pour the soup out slowly. You can use a spatula or spoon to help guide the soup out of the bag.
      *If you need to keep the soup warm while serving, you can transfer it to a slow cooker on the “warm” setting or a pot on low heat.
  2. Stovetop Method:
    • Step 1: If the soup is frozen, thaw it in the fridge overnight.
    • Step 2: Using kitchen scissors or a sharp knife, carefully cut the bag open. Be cautious of any liquid that may spill.
    • Step 3: Pour the contents of the bag into a large pot over medium heat.
    • Step 4: Heat for 10-15 minutes, until hot. Stir the soup frequently to prevent it from sticking or burning at the bottom of the pot.
    • Step 5: Once the soup is hot, ladle it into bowls and serve.

All meals should reach an internal temperature of 165 degrees.

Please be aware that our dishes are prepared in a kitchen where allergens such as nuts, gluten, soy, eggs, and others are handled. Additionally, some ingredients may have been processed in facilities that also handle allergens. While we take precautions to minimize cross-contact, we cannot guarantee that any menu item is allergen-free.