Chicken or Turkey Vegetable Soup USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Our Chicken or Turkey Vegetable Soup is a delicious combination of chicken or turkey with diced tomatoes and vegetables in a flavorful broth.
1 cup (8 fl oz spoodle) provides 0.5 oz equivalent meat and ¹⁄2 cup vegetable.
3.67 from 6 votes

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  • In a large stock pot add chicken, chicken broth, tomatoes, celery, onions, pepper, parsley, garlic powder, sugar, onion powder, Old Bay spice, salt-free seasoning, and dried oregano. Cook uncovered over medium–high heat for 2 minutes. Bring to a boil.
  • Reduce heat to medium and cover. Simmer for 20 minutes.
  • Add Add corn, peas and carrots, and green beans. Cover and simmer over medium heat for 15 minutes or until vegetables are tender.
    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Pour 1 gal (about 10 lb) soup into a half steam table pan (12¾′′ x 10½′′ x 6′′).
  • Critical Control Point: Hold for hot service at 135 °F or higher.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Portion with 8 fl oz ladle (1 cup).


Nutrition Facts
Chicken or Turkey Vegetable Soup USDA Recipe for Child Care Centers
Amount Per Serving 1 cup
Calories 69 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Cholesterol 11mg4%
Sodium 310mg13%
Potassium 111mg3%
Total Carbohydrate 9g3%
Dietary Fiber 2g8%
Total Sugars 4g4%
Protein 6g12%
Vitamin D 0IU0%
Calcium 18mg2%
Iron 0mg0%
*Marketing Guide
25 Servings:
Mature onions: 9 oz
Celery: 6 oz
50 Servings:
Mature onions: 1 lb 2 oz
Celery: 12 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 10 lb
About 1 gal 1 qt/1 steam table pans
(12¾" x 10½" x 6")
50 Servings:
About 20 lb
About 2 gal 2 qt/2 steam table pans
(12¾" x 10½" x 6")