Chicken Pot Pie Soup

Full Ingredients

CHICKEN POT PIE SOUP WITH WHITE MEAT CHICKEN INGREDIENTS: WATER, SPAETZLE DUMPLINGS (WATER, ENRICHED WHEAT FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], EGGS, ENRICHED DURUM WHEAT FLOUR [DURUM WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SALT, SPICES, NATURAL FLAVOR, OLEORESIN TURMERIC), WHITE MEAT CHICKEN, PEAS, LIGHT CREAM, CARROTS, CELERY, ONIONS, CONTAINS 2% OR LESS OF: BUTTER (CREAM, SALT), MODIFIED CORN STARCH, WHEAT FLOUR, CHICKEN BASE (CHICKEN, SALT, RENDERED CHICKEN FAT, DEXTROSE, SUGAR, NATURAL FLAVOR, SAFFLOWER OIL, CHICKEN BROTH, TURMERIC), CHICKEN FAT, NATURAL FLAVOR, SALT, SUGAR, GARLIC, YEAST EXTRACT, ONION POWDER, GARLIC POWDER, PARSLEY, NISIN PREPARATION AND SPICES. CONTAINS: EGG, MILK AND WHEAT. MANUFACTURED BY: BLOUNT FINE FOODS 630 CURRANT ROAD FALL RIVER, MA 02720 . WWW.BLOUNTSFAMILYKITCHEN.COM COMMENTS/QUESTIONS? TEXT OR CALL 1-800-274-2526 HEATING INSTRUCTIONS STOVETOP: REMOVE CONTAINER FROM OUTER SLEEVE REMOVE FILM AND POUR SOUP INTO A HEAVY SAUCEPAN BRING TO A SIMMER OVER MEDIUM HEAT, STIRRING OCCASIONALLY, UNTIL HOT (165°F). DO NOT BOIL. MICROWAVE: REMOVE CONTAINER FROM OUTER SLEEVE. REMOVE FILM AND PLACE CONTAINER ON A MICROWAVE-SAFE PLATE, LOOSELY COVERED WITH MICROWAVABLE PLASTIC WRAP OR PAPER TOWEL HEAT ON HIGH FOR APPROXIMATELY 5-6 MINUTES OR UNTIL COMPLETELY HOT (165°F), STIRRING HALFWAY THROUGH HEATING PROCESS. CAREFULLY REMOVE BY THE PLATE MICROWAVE TIME MAY VARY, ADJUST ACCORDINGLY. CAUTION: SOUP AND CONTAINER WILL BE HOT. USE OR FREEZE UNOPENED SOUP BY THE DATE INDICATED ON THE BOTTOM OF THE CONTAINER. USE WITHIN 9 MONTHS OF FREEZING. WHEN READY TO PREPARE, THAW PRODUCT BY REMOVING THE PACKAGE FROM THE FREEZER AND THAW IN THE REFRIGERATOR FOR 24-36 HOURS. FOLLOW THE HEATING INSTRUCTIONS ABOVE. N ab S T V C