Manufacturer: Bulk Foods Inc.

Ingredients: Small Egg Bows (durum flour [wheat], egg yolks, niacin, iron [ferrous sulfate], thiamin mononitrate, riboflavin and folic acid), Dried Sweet Corn, Maltodextrin, Wheat Flour, Non-GMO Corn Starch, Instant Chicken Broth (salt, sugar and dextrose, hydrolyzed corn protein, natural flavor (autolyzed yeast extract, salt, sugar, whey, lactic acid), chicken fat, disodium inosinate and guanylate, chicken powder, caramel color, parsley, turmeric, onion powder, celery, garlic powder), Salt, Chicken Broth, Canola Oil, Dried Onion, Cane Sugar, Celery Flakes, Sea Salt, Butter Powder (butter (cream, salt), dry buttermilk), Buttermilk Solids (whey solids, buttermilk powder, nonfat dry milk), Black Pepper, Parsley, Dried Roasted Garlic, Turmeric, Sage, Natural Butter Flavor, Saffron, Natural Colors. Contains Egg, Milk, Wheat. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

  • Home Style Pennsylvania Dutch Chicken Noodle soup has been a staple in the diets of the Swiss German people of the Pennsylvania Dutch country for generations. A mixture of seasoned chicken broth, sweet corn and egg noodle bows are used to create this traditional and easy to make soup. Try adding diced chicken breast and slices of hard boiled egg to a steaming bowl of this chicken corn noodle soup for a real Pennsylvania Dutch treat!
  • Recipe: ¾ cup Chicken Corn Noodle Soup mix, 2½ cups water, 1 egg, hard boiled, peeled and diced or sliced, 1 cup chicken, cooked and diced. In a saucepan, bring water to a boil. Add soup starter mix while stirring briskly with a wire whisk. Bring to a low boil, then simmer for 10 minutes. Add egg and chicken. Cover, remove from the heat and let stand for 5 minutes.
  • Shelf life- 1 year