Cream of Chicken Soup USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Our Cream of Chicken Soup is a tasty combination of chicken and corn in a delicious creamy broth.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides 1 oz equivalent meat/meat alternate.
4 from 4 votes

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Instructions
 

  • Melt margarine in a large stock pot.
  • Add celery. Sauté uncovered over medium heat for 1–2 minutes.
  • Add flour. Simmer uncovered over medium heat for 1–2 minutes.
  • Slowly add chicken broth, stirring constantly until smooth and thickened. Cook uncovered over medium heat for 2–5 minutes.
  • Slowly add milk, pepper, salt, garlic powder, onion powder, and oregano. Simmer uncovered over medium heat for 5–10 minutes.
  • Add half-and-half. Stir well. Reduce heat to low.
  • Purée ingredients in stock pot with an immersion mixer for 3–5 minutes until mixture has a smooth consistency.
  • Add chicken and corn. Simmer uncovered over medium heat for 5 minutes. Stir well.
  • Critical Control Point:
    Heat to 165 °F or higher for at least 15 seconds.
  • Pour 1 gal 1 qt (about 10 lb 14½ oz) 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

Cream of Chicken Soup USDA Recipe for Schools
Amount Per Serving
 
1 cup (8 fl oz ladle)
Calories
140
Total Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
22
mg
7
%
Sodium
 
320
mg
14
%
Total Carbohydrate
 
12
g
4
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
6
g
7
%
Protein
 
11
g
22
%
Vitamin D
 
65
IU
433
%
Calcium
 
134
mg
13
%
Iron
 
0
mg
0
%
Potassium
 
99
mg
3
%
N/A=data not available
*Marketing Guide
50 Servings:
Celery: 1 lb
100 Servings:
Celery: 2 lb

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
50 Servings:
About 21 lb 13 oz
About 2 gal 2 qt 3⅔ cups/2 steam table pans (12¾′′ x 10½′′ x 6′′)
100 Servings:
About 43 lb 10 oz
About 5 gal 1 qt 3¼ cups/4 steam table pans (12¾′′ x 10½′′ x 6′′)