Chicken Dumpling Soup

Nutrition Facts

Serving Size 12 OZ
Calories 388
Calories from Fat 1.5
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 10.4g
16%
Sat. Fat 2.2g
- - -%
Trans Fat 0g
Cholesterol 52.2mg
- - -%
Sodium 1865.1mg
81%
Tot. Carb. 44.8g
14%
Dietary Fiber 0g
0%
Sugars 1.5g
   Includes 1.5g Added Sugars
0%
Protein 23.9g
Vitamin D - 0mcg - 0%
Calcium - 22.4mg - 2%
Iron - 3mg - 37%
Potassium - 31.3mg - 1%
INGREDIENTS: CHICKEN & DUMPLING SOUP (water, flour dumplings (enriched bleached wheat flour [wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, enzymes], water, palm oil, salt, buttermilk solids, whey solids, milk protein, lactic acid), cooked dark and white chicken meat, chicken base (roasted mechanically separated chicken, salt, sugar, hydrolyzed wheat gluten, rendered chicken fat, onion powder, disodium inosinate & disodium guanylate, extract of turmeric, spice extractives), vegetable oil (100% soybean oil), enriched bleached wheat flour (niacin, iron [reduced], thiamine mononitrate, riboflavin, folic acid, malted barley flour), modified corn starch, hydrolyzed vegetable protein (hydrolyzed corn protein, with palm and/or sunflower oil added), yeast extract (yeast extract, sunflower oil), xanthan gum, black pepper. Contains: milk, wheat. Contains bioengineered food ingredient)
ALLERGENS: Milk, 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.