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|2 servings per container|
|Serving Size: 1 pouch|
|Calories from Fat||5|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||.5 g (1%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||220 mg (9%)|
|Total Carbohydrate||16 g (5%)|
|Dietary Fiber||1 g (6%)|
|Potassium||140 mg (4%)|
Wholesome quality since 1905. 80 Calories tastes great! 2 Microwavable pouches. Since 1905, the Tabatchnick family has taken great pride in producing a wholesome soup made with only the finest and most natural ingredients. Four generations later, this almost century-old tradition continues. We comb the world for the highest quality ingredients worthy of the Tabatchnick name. We only use our own natural and pure artesian well water, and never add any preservatives, artificial ingredients or MSG. Following in the footsteps of our great grandmother, our products are made in small batches and simmered slowly, always under the watchful eye of a Tabatchnick. Great Grandma would be proud! We personally guarantee your satisfaction. After all, our name and reputation depend on it. So enjoy!
Water, Corn, Brown Rice, Red and Green Bell Peppers, Onions, Celery, Wild Rice, Cooked Chicken Meat, Rice Flour, Natural Flavor, Chicken Flavor Base (Hydrolyzed Corn Protein, Natural Chicken Flavor, Chicken Fat, Sugar, Onion and Garlic Powder, Tumeric Extractive), Parsley, Salt and Spices.
Keep frozen. Directions For Heating Stove Top: 1. Slip unopened pouch into water. Do not cover pan. 2. Bring water to a boil. Continue boiling for 15 minutes. 3. Slit pouch open and serve. 4. Always remove contents after cooking. Do not store in pouch. Microwave: 1. Slit bag on one side diagonally making a large X from corner to Corner. 2. Place bag slit side down on a non metallic bowl. 3. Microwave 1 bag on High for 4 minutes or until hot (because of differences in microwave ovens, heating time may vary). 4. Pinch plastic bag from middle of uncut side, lift from bowl. Contents will empty into bowl. Careful, it's hot. 5. Stir well before serving.
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