Chicken or Turkey Vegetable Soup USDA Recipe for Schools

4 from 1 vote

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 INFORMATION

1 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.

Course: Soup

Keyword: Schools

50 Servings

Calories: 69

1 qt 1½ cups 1 Tbsp 2⅓ tsp Frozen, cooked diced chicken, thawed ½" pieces
- - OR
1 qt 1 cup 2 Tbsp 2½ tsp Frozen, cooked diced turkey, thawed, ½" pieces
1 gal Chicken broth, low-sodium
2 qt 3 cups (approx. 1 No. 10 can) No-salt-added tomatoes, diced, canned, undrained
2 cups *Celery, fresh, chopped
1 cup *Onions, fresh, chopped
1 tsp Black or white pepper, ground
¼ cup Parsley, dried
2 Tbsp Garlic powder
1 Tbsp 1 tsp Sugar
2 Tbsp Onion powder
2 Tbsp Ole Bay seasoning
2 Tbsp Salt-free seasoning
2 Tbsp Oregano, dried
2¾ cups 2 tsp Corn, frozen, thawed, drained
1 qt 3¼ cups Peas and carrots, frozen, thawed, drained
2¾ cups 2 tsp Green beans, frozen

2 qt 3 cups 3 Tbsp 1⅔ tsp Frozen, cooked diced chicken, thawed, ½" pieces
- - OR
2 qt 2¼ cups 1 Tbsp 2 tsp Frozen, cooked diced turkey, thawed, ½" pieces
2 gal Chicken broth, low-sodium
1 gal 1 qt 2 cups (approx. 2 No. 10 cans) No-salt-added tomatoes, diced, canned, undrained
1 qt *Celery, fresh chopped
2 cups *Onions, fresh, chopped
2 tsp Black or white pepper, ground
½ cup Parsley, dried
¼ cup Garlic powder
2 Tbsp 2 tsp Sugar
¼ cup Onion powder
¼ cup Old Bay seasoning
¼ cup Salt-free seasoning
¼ cup Oregano, dried
1 qt 1½ cups 1 Tbsp 1 tsp Corn, frozen, thawed, drained
3 qt 2½ cups Peas and carrots, frozen, thawed, drained
1 qt 1½ cups 1 Tbsp 1 tsp Green beans, frozen

1 qt 1½ cups 1 Tbsp 2⅓ tsp Frozen, cooked diced chicken, thawed ½" pieces
- - OR
1 qt 1 cup 2 Tbsp 2½ tsp Frozen, cooked diced turkey, thawed, ½" pieces
1 gal Chicken broth, low-sodium
2 qt 3 cups (approx. 1 No. 10 can) No-salt-added tomatoes, diced, canned, undrained
2 cups *Celery, fresh, chopped
1 cup *Onions, fresh, chopped
1 tsp Black or white pepper, ground
¼ cup Parsley, dried
2 Tbsp Garlic powder
1 Tbsp 1 tsp Sugar
2 Tbsp Onion powder
2 Tbsp Ole Bay seasoning
2 Tbsp Salt-free seasoning
2 Tbsp Oregano, dried
2¾ cups 2 tsp Corn, frozen, thawed, drained
1 qt 3¼ cups Peas and carrots, frozen, thawed, drained
2¾ cups 2 tsp Green beans, frozen

2 qt 3 cups 3 Tbsp 1⅔ tsp Frozen, cooked diced chicken, thawed, ½" pieces
- - OR
2 qt 2¼ cups 1 Tbsp 2 tsp Frozen, cooked diced turkey, thawed, ½" pieces
2 gal Chicken broth, low-sodium
1 gal 1 qt 2 cups (approx. 2 No. 10 cans) No-salt-added tomatoes, diced, canned, undrained
1 qt *Celery, fresh chopped
2 cups *Onions, fresh, chopped
2 tsp Black or white pepper, ground
½ cup Parsley, dried
¼ cup Garlic powder
2 Tbsp 2 tsp Sugar
¼ cup Onion powder
¼ cup Old Bay seasoning
¼ cup Salt-free seasoning
¼ cup Oregano, dried
1 qt 1½ cups 1 Tbsp 1 tsp Corn, frozen, thawed, drained
3 qt 2½ cups Peas and carrots, frozen, thawed, drained
1 qt 1½ cups 1 Tbsp 1 tsp Green beans, frozen

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).

*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.