Chicken or Turkey and Rice Soup USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Our healthy and comforting Chicken or Turkey and Rice Soup combines chicken or turkey, brown rice, and puréed vegetables in chicken broth.
CACFP CREDITING INFORMATION
8 fl oz ladle (1 cup) soup and a rounded 2 fl oz spoodle (about 1.4 oz) of chicken provides 1.25 oz equivalent meat, ³⁄8 cup vegetable, and 0.5 oz equivalent grains.
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Instructions
 

  • In a medium stock pot, add Old Bay seasoning, onion powder, garlic powder, poultry seasoning, brown rice, water, and chicken base. Cook uncovered over medium–high heat. Bring to a boil.
  • Simmer uncovered over medium heat for 10–15 minutes or until rice is completely cooked. Remove 2 cups 1 Tbsp (about 12 oz) rice.
    Set aside for step 5.
  • Add celery, carrots, onions, mushrooms, parsley, pepper, and basil.
    Cook uncovered for 10–15 minutes or until soft.
  • Purée ingredients in stock pot with an immersion mixer for 3–5 minutes until mixture has a smooth consistency.
  • Fold in remaining rice.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Pour 1 gal 1 qt (about 10 lb 14 oz) soup into a half steam table pan (12³⁄4" x 10¹⁄2" x 6").
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
    Critical Control Point: Hold for hot service at 140 °F or higher.
  • Set aside for step 16.
  • Transfer 1 qt 3³⁄4 cups (about 2 lb 4 oz) chicken onto a steam table pan (12" x 20" x 2¹⁄2") lightly coated with pan-release spray.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Bake:
    Conventional oven: 350 °F for 3–5 minutes.
    Convection oven: 325 °F for 2–3 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Place 25 individual soufflé cups on a sheet pan (18" x 26′′ x 1").
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Place ¹⁄4 cup 2¹⁄2 tsp (about 1²⁄5 oz) cooked chicken into each soufflé cup.
    Critical Control Point: Hold for hot service at 140 °F or higher.
  • Portion soup with 8 fl oz ladle (1 cup), and serve with1 soufflé cup of chicken.

Nutrition INFORMATION

Nutrition Facts
Chicken or Turkey and Rice Soup USDA Recipe for Child Care Centers
Amount Per Serving 1 cup (8 fl oz ladle) of soup and a rounded 2 fl oz spoodle (about 1²⁄5 oz) of chicken.
Calories 110 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 27mg9%
Sodium 196mg9%
Potassium 154mg4%
Total Carbohydrate 10g3%
Dietary Fiber 2g8%
Total Sugars 2g2%
Protein 10g20%
Vitamin D 1IU7%
Calcium 23mg2%
Iron 1mg6%
*
*Marketing Guide
25 Servings:
Mature onions: 1 lb
Celery: 7 oz
Mushrooms: 14 oz
50 Servings:
Mature onions: 2 lb
Celery: 14 oz
Mushrooms: 1 lb 12 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.
Yield / Volume
25 Servings:
About 13 lb 2 oz
About 1 gal 2 qt 2¹⁄4 cups/1 steam table pan (12³⁄4" x 10¹⁄2" x 6")
50 Servings:
About 26 lb 4 oz
About 3 gal 1 qt ¹⁄2 cup/2 steam table pans (12³⁄4" x 10¹⁄2" x 6")