Chicken or Turkey Vegetable Soup USDA Recipe for Schools
Our Chicken or Turkey Vegetable Soup is a delicious combination of chicken or turkey with diced tomatoes and vegetables in a flavorful broth.NLSP/SBP CREDITING INFORMATION1 cup (8 fl oz ladle) provides 0.5 oz equivalent meat, ¹⁄8 cup red/orange vegetable, ¹⁄8 cup other vegetable, and ¹⁄4 cup additional vegetable.
3 qt 2½ cupsPeas and carrots, frozen, thawed, drained
1 qt 1½ cups 1 Tbsp 1 tspGreen beans, frozen
*See Marketing Guide
Instructions
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 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′′).For 50 servings, use 2 pans. For 100 servings, use 4 pans.
Critical Control Point: Hold for hot service at 135 °F or higher.
Portion with 8 fl oz ladle (1 cup).
Nutrition INFORMATION
Nutrition Facts
Chicken or Turkey Vegetable Soup USDA Recipe for Schools
Amount Per Serving 1 cup
Calories 69Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Cholesterol 11mg4%
Sodium 310mg13%
Potassium 111mg3%
Total Carbohydrates 9g3%
Dietary Fiber 2g8%
Total Sugars 4g4%
Protein 6g12%
Vitamin D 0IU0%
Calcium 18mg2%
Iron 0mg0%
*
*Marketing Guide
50 Servings:
Mature onions: 1 lb 2 oz
Celery: 12 oz
100 Servings:
Mature onions: 2 lb 4 oz
Celery: 1 lb 8 oz
Notes
*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.