Chicken Noodle Soup

Nutrition Facts

Serving Size 8 OZ

Calories 66

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 1.9g

Sat. Fat 0.5g

- - -%

Trans Fat 0g

Cholesterol 14.2mg

- - -%

Sodium 756mg

33%

Amount/Serving

%DV*

Tot. Carb. 9.5g

Dietary Fiber 0g

Sugars 0.9g

Includes 0g Added Sugars

Protein 3.8g

Vitamin D - 0mcg - 0%

Calcium - 9.5mg - 1%

Iron - 0.6mg - 7%

Potassium - 56.7mg - 1%

INGREDIENTS: WATER, CHICKEN NOODLE SOUP (chicken stock, cooked enriched egg noodle product (wheat flour, eggs, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), water, chicken meat, carrots, celery, contains less than 2% of: salt, modified food starch, onions, yeast extract, chicken fat, gelatin,chicken skins, sugar, soy protein concentrate, vegetable oil, sodium phosphate, spices, flavoring, turmeric extract, beta carotene, dehydrated chicken. contains egg, soy, wheat)

ALLERGENS: Eggs, 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.