Chicken Noodle Soup

Nutrition Facts

Serving Size 8 OZL

Calories 244

Calories from Fat 0.9

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 5.5g

Sat. Fat 1.5g

- - -%

Trans Fat 0g

Cholesterol 37.9mg

- - -%

Sodium 419.9mg

18%

Amount/Serving

%DV*

Tot. Carb. 31.2g

Dietary Fiber 2.4g

Sugars 2.7g

Includes 0.9g Added Sugars

Protein 17.6g

Vitamin D - 0mcg - 0%

Calcium - 25.4mg - 3%

Iron - 1.7mg - 22%

Potassium - 199.9mg - 4%

INGREDIENTS: WATER, DICED CHICKEN (all meat (natural proportion blend of 55% white meat and 45% dark meat)), LINGUINE NOODLES (semolina (wheat), durum wheat flour, niacin (vitamin b3), ferrous sulfate (iron), thiamine mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid. contains: wheat ), FRESH ONIONS, FRESH CELERY, WATER, FRESH CARROTS, CHICKEN BASE (chicken meat, sugar, salt, corn starch, maltodextrin, chicken fat, onion powder, potato flour, yeast extract, chicken broth, spices, disodium inosinate, disodium guanylate, turmeric, natural flavor and garlic powder contains a bioengineered food ingredient formulated gluten free), CORNSTARCH (corn starch), MARGARINE (vegetable oil blend (palm oil, soybean oil), water, contains 2% or less of: salt, soybean lecithin (soy), vegetable monoglycerides, citric acid (preservative), beta carotene (color), natural flavor, and vitamin a palmitate added. contains: soy.), BLACK PEPPER, POULTRY SEASONING ( sage, coriander, marjoram, allspice, black pepper, celery seed. )

ALLERGENS: Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.