Chicken or Turkey and Rice Soup USDA Recipe for Family Child Care
Age Group: Ages 3-5
Serving Size: 6
Chicken or Turkey and Rice Soup is a hearty dish filled with chunks of chicken, brown rice, celery, and onions in a savory broth that warms your soul. CACFP CREDITING INFORMATION1 cup (8 fl oz ladle) soup and ¼ cup chicken provides ⅜ cup vegetable (⅛ cup red/orange vegetable, ¼ cup other vegetable), 1 oz equivalent meat, and 0.5 oz equivalent grains.
Ingredients
- ½ tsp Old Bay seasoning
- ⅛ tsp Onion powder
- ⅛ tsp Garlic powder
- ⅓ tsp Poultry seasoning
- 4 oz or ½ cup Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cup Water
- 1 Tbsp Low-sodium chicken base
- 3 oz or ⅔ cup Fresh celery, chopped
- 4 oz or 1 cup Frozen carrots, sliced, thawed
- 3 oz or ¾ cup Fresh onions, chopped
- 3 oz or 1½ cup Fresh mushrooms, sliced
- 1⅓ tsp Dried parsley
- ⅓ tsp Ground black or white pepper
- ⅓ tsp Dried basil
- 8 oz or 2 cup cooked diced chicken or turkey, thawed ½” pieces
Quantity
- ½ tsp Old Bay seasoning
- ⅛ tsp Onion powder
- ⅛ tsp Garlic powder
- ⅓ tsp Poultry seasoning
- 4 oz or ½ cup Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cup Water
- 1 Tbsp Low-sodium chicken base
- 3 oz or ⅔ cup Fresh celery, chopped
- 4 oz or 1 cup Frozen carrots, sliced, thawed
- 3 oz or ¾ cup Fresh onions, chopped
- 3 oz or 1½ cup Fresh mushrooms, sliced
- 1⅓ tsp Dried parsley
- ⅓ tsp Ground black or white pepper
- ⅓ tsp Dried basil
- 8 oz or 2 cup cooked diced chicken or turkey, thawed ½” pieces
Ingredients
- ½ tsp Old Bay seasoning
- ⅛ tsp Onion powder
- ⅛ tsp Garlic powder
- ⅓ tsp Poultry seasoning
- 4 oz or ½ cup Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cup Water
- 1 Tbsp Low-sodium chicken base
- 3 oz or ⅔ cup Fresh celery, chopped
- 4 oz or 1 cup Frozen carrots, sliced, thawed
- 3 oz or ¾ cup Fresh onions, chopped
- 3 oz or 1½ cup Fresh mushrooms, sliced
- 1⅓ tsp Dried parsley
- ⅓ tsp Ground black or white pepper
- ⅓ tsp Dried basil
- 8 oz or 2 cup cooked diced chicken or turkey, thawed ½” pieces
Quantity
- ½ tsp Old Bay seasoning
- ⅛ tsp Onion powder
- ⅛ tsp Garlic powder
- ⅓ tsp Poultry seasoning
- 4 oz or ½ cup Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cup Water
- 1 Tbsp Low-sodium chicken base
- 3 oz or ⅔ cup Fresh celery, chopped
- 4 oz or 1 cup Frozen carrots, sliced, thawed
- 3 oz or ¾ cup Fresh onions, chopped
- 3 oz or 1½ cup Fresh mushrooms, sliced
- 1⅓ tsp Dried parsley
- ⅓ tsp Ground black or white pepper
- ⅓ tsp Dried basil
- 8 oz or 2 cup cooked diced chicken or turkey, thawed ½” pieces
*See Marketing Guide
Ingredients
- ½ tsp Old Bay seasoning
- ⅛ tsp Onion powder
- ⅛ tsp Garlic powder
- ⅓ tsp Poultry seasoning
- 4 oz or ½ cup Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cup Water
- 1 Tbsp Low-sodium chicken base
- 3 oz or ⅔ cup Fresh celery, chopped
- 4 oz or 1 cup Frozen carrots, sliced, thawed
- 3 oz or ¾ cup Fresh onions, chopped
- 3 oz or 1½ cup Fresh mushrooms, sliced
- 1⅓ tsp Dried parsley
- ⅓ tsp Ground black or white pepper
- ⅓ tsp Dried basil
- 8 oz or 2 cup cooked diced chicken or turkey, thawed ½” pieces
Quantity
- ½ tsp Old Bay seasoning
- ⅛ tsp Onion powder
- ⅛ tsp Garlic powder
- ⅓ tsp Poultry seasoning
- 4 oz or ½ cup Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cup Water
- 1 Tbsp Low-sodium chicken base
- 3 oz or ⅔ cup Fresh celery, chopped
- 4 oz or 1 cup Frozen carrots, sliced, thawed
- 3 oz or ¾ cup Fresh onions, chopped
- 3 oz or 1½ cup Fresh mushrooms, sliced
- 1⅓ tsp Dried parsley
- ⅓ tsp Ground black or white pepper
- ⅓ tsp Dried basil
- 8 oz or 2 cup cooked diced chicken or turkey, thawed ½” pieces
*See Marketing Guide
Ingredients
- ½ tsp Old Bay seasoning
- ⅛ tsp Onion powder
- ⅛ tsp Garlic powder
- ⅓ tsp Poultry seasoning
- 4 oz or ½ cup Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cup Water
- 1 Tbsp Low-sodium chicken base
- 3 oz or ⅔ cup Fresh celery, chopped
- 4 oz or 1 cup Frozen carrots, sliced, thawed
- 3 oz or ¾ cup Fresh onions, chopped
- 3 oz or 1½ cup Fresh mushrooms, sliced
- 1⅓ tsp Dried parsley
- ⅓ tsp Ground black or white pepper
- ⅓ tsp Dried basil
- 8 oz or 2 cup cooked diced chicken or turkey, thawed ½” pieces
Quantity
- ½ tsp Old Bay seasoning
- ⅛ tsp Onion powder
- ⅛ tsp Garlic powder
- ⅓ tsp Poultry seasoning
- 4 oz or ½ cup Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cup Water
- 1 Tbsp Low-sodium chicken base
- 3 oz or ⅔ cup Fresh celery, chopped
- 4 oz or 1 cup Frozen carrots, sliced, thawed
- 3 oz or ¾ cup Fresh onions, chopped
- 3 oz or 1½ cup Fresh mushrooms, sliced
- 1⅓ tsp Dried parsley
- ⅓ tsp Ground black or white pepper
- ⅓ tsp Dried basil
- 8 oz or 2 cup cooked diced chicken or turkey, thawed ½” pieces
*See Marketing Guide
Ingredients
- ½ tsp Old Bay seasoning
- ⅛ tsp Onion powder
- ⅛ tsp Garlic powder
- ⅓ tsp Poultry seasoning
- 4 oz or ½ cup Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cup Water
- 1 Tbsp Low-sodium chicken base
- 3 oz or ⅔ cup Fresh celery, chopped
- 4 oz or 1 cup Frozen carrots, sliced, thawed
- 3 oz or ¾ cup Fresh onions, chopped
- 3 oz or 1½ cup Fresh mushrooms, sliced
- 1⅓ tsp Dried parsley
- ⅓ tsp Ground black or white pepper
- ⅓ tsp Dried basil
- 8 oz or 2 cup cooked diced chicken or turkey, thawed ½” pieces
Quantity
- ½ tsp Old Bay seasoning
- ⅛ tsp Onion powder
- ⅛ tsp Garlic powder
- ⅓ tsp Poultry seasoning
- 4 oz or ½ cup Brown rice, long-grain, regular, dry, parboiled
- 1 qt 3 cup Water
- 1 Tbsp Low-sodium chicken base
- 3 oz or ⅔ cup Fresh celery, chopped
- 4 oz or 1 cup Frozen carrots, sliced, thawed
- 3 oz or ¾ cup Fresh onions, chopped
- 3 oz or 1½ cup Fresh mushrooms, sliced
- 1⅓ tsp Dried parsley
- ⅓ tsp Ground black or white pepper
- ⅓ tsp Dried basil
- 8 oz or 2 cup cooked diced chicken or turkey, thawed ½” pieces
*See Marketing Guide
Instructions
- Preheat oven: Conventional oven: 350 °F. Convection oven: 325 °F.
- In a medium saucepan, add Old Bay seasoning, onion powder, garlic powder, poultry seasoning, brown rice, water, and chicken base. Stir to combine.
- 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.
- Using a strainer, remove about ⅓ cup (3 oz) cooked rice. Set aside for step 9.
- Add celery, carrots, onions, mushrooms, parsley, pepper, and basil to rice.
- Cook uncovered for 10-15 minutes or until soft.
- Puree rice and vegetable mixture with a bermixer (immersion blender) for 3-5 minutes until mixture has a smooth consistency.
- Fold in reserved rice.
- Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. (If soup is a little thick add ¼ cup of water at a time until desired consistency is reached. Stir well.)
- Critical Control Point: Hold for hot service at 140 °F or higher.
- Place 2 cups (8 oz) frozen chicken on a small baking sheet (8” x 8” x 2”) lightly coated with pan release spray.
- Bake: Conventional oven: 350 °F for 5 minutes. Convection oven: 325 °F for 4 minutes.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Place 6 individual soufflé cups or small bowls on a cookie sheet.
- Place about ¼ cup (1½ oz) cooked chicken into each soufflé cup or small bowl.
- Portion 1 cup soup (using a 1 cup measuring cup or 8 fl oz ladle) over chicken in soufflé cup or small bowl.
- Serve one soufflé cup or small bowl.
Nutrition INFORMATION
Nutrition Facts
Chicken or Turkey and Rice Soup USDA Recipe for Family Child Care
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 142
Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Cholesterol 29mg10%
Sodium 236mg10%
Potassium 405mg12%
Total Carbohydrate 21g7%
Dietary Fiber 3g13%
Total Sugars 2g2%
Protein 13g26%
Vitamin C 3mg4%
Vitamin D 3IU20%
Calcium 50mg5%
Iron 2mg11%
Vitamin A 154mcg
*
*Marketing Guide
Yield / Volume
