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4.50 from 2 votes

Chicken or Turkey and Rice Soup USDA Recipe for Adults in CACFP

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 Adult Portion Crediting Information
1 cup (8 fl oz ladle) soup and ½ cup chicken provides ⅜ cup vegetable (⅛ cup red/orange vegetable, ¼ cup other vegetable), 2 oz equivalent meat, and 0.5 oz equivalent grains.
Course: Soup
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Soup
Program Meal Component: Grains, Meats, Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil
Season: Spring
25 Servings
Calories: 166

Ingredients

25 Servings

    Weight

    • - - Old Bay seasoning
    • - - Onion powder
    • - - Garlic powder
    • - - Poultry seasoning
    • 15 oz Brown rice, long-grain, regular, dry, parboiled
    • - - Water
    • - - Low-sodium chicken base
    • 8 oz *Fresh celery, chopped
    • 1 lb Frozen carrots, sliced, thawed
    • 15 oz *Fresh onions, chopped
    • 15 oz *Fresh mushrooms, sliced
    • - - Dried parsley
    • - - Ground black or white pepper
    • - - Dried basil
    • 3 lb 4 oz Frozen, cooked diced chicken or turkey, thawed ½" pieces

    Measure

    • 2 tsp Old Bay seasoning
    • ½ tsp Onion powder
    • ½ tsp Garlic powder
    • 1½ tsp Poultry seasoning
    • 2 cups Brown rice, long-grain, regular, dry, parboiled
    • 1 gal 1 qt 1 cup Water
    • 3 Tbsp Low-sodium chicken base
    • 2 cups *Fresh celery, chopped
    • 1 qt 1 cup Frozen carrots, sliced, thawed
    • 3¼ cups *Fresh onions, chopped
    • 1 qt ¾ cup *Fresh mushrooms, sliced
    • 2 Tbsp Dried parsley
    • 1½ tsp Ground black or white pepper
    • 1½ tsp Dried basil
    • 2 qt 3 cups Frozen, cooked diced chicken or turkey, thawed ½” pieces

    50 Servings

      Weight

      • - - Old Bay seasoning
      • - - Onion powder
      • - - Garlic powder
      • - - Poultry seasoning
      • 1 lb 14 oz Brown rice, long-grain, regular, dry, parboiled
      • - - Water
      • - - Low-sodium chicken base
      • 1 lb *Fresh celery, chopped
      • 2 lb Frozen carrots, sliced, thawed
      • 1 lb 14 oz *Fresh onions, chopped
      • 1 lb 14 oz *Fresh mushrooms, sliced
      • - - Dried parsley
      • - - Ground black or white pepper
      • - - Dried basil
      • 6 lb 8 oz Frozen, cooked diced chicken or turkey, thawed ½" pieces

      Measure

      • 1 Tbsp 1 tsp Old Bay seasoning
      • 1 tsp Onion powder
      • 1 tsp Garlic powder
      • 1 Tbsp Poultry seasoning
      • 1 qt Brown rice, long-grain, regular, dry, parboiled
      • 2 gal 2 qt 2 cups Water
      • ¼ cup 2 Tbsp Low-sodium chicken base
      • 1 qt *Fresh celery, chopped
      • 2 qt 2 cups Frozen carrots, sliced, thawed
      • 1 qt 2½ cups *Fresh onions, chopped
      • 2 qt 1½ cups *Fresh mushrooms, sliced
      • ¼ cup Dried parsley
      • 1 Tbsp Ground black or white pepper
      • 1 Tbsp Dried basil
      • 1 gal 1 qt 2 cups Frozen, cooked diced chicken or turkey, thawed ½” pieces

      -

      25 Servings

        Weight

        • - - Old Bay seasoning
        • - - Onion powder
        • - - Garlic powder
        • - - Poultry seasoning
        • 15 oz Brown rice, long-grain, regular, dry, parboiled
        • - - Water
        • - - Low-sodium chicken base
        • 8 oz *Fresh celery, chopped
        • 1 lb Frozen carrots, sliced, thawed
        • 15 oz *Fresh onions, chopped
        • 15 oz *Fresh mushrooms, sliced
        • - - Dried parsley
        • - - Ground black or white pepper
        • - - Dried basil
        • 3 lb 4 oz Frozen, cooked diced chicken or turkey, thawed ½" pieces

        Measure

        • 2 tsp Old Bay seasoning
        • ½ tsp Onion powder
        • ½ tsp Garlic powder
        • 1½ tsp Poultry seasoning
        • 2 cups Brown rice, long-grain, regular, dry, parboiled
        • 1 gal 1 qt 1 cup Water
        • 3 Tbsp Low-sodium chicken base
        • 2 cups *Fresh celery, chopped
        • 1 qt 1 cup Frozen carrots, sliced, thawed
        • 3¼ cups *Fresh onions, chopped
        • 1 qt ¾ cup *Fresh mushrooms, sliced
        • 2 Tbsp Dried parsley
        • 1½ tsp Ground black or white pepper
        • 1½ tsp Dried basil
        • 2 qt 3 cups Frozen, cooked diced chicken or turkey, thawed ½” pieces

        50 Servings

          Weight

          • - - Old Bay seasoning
          • - - Onion powder
          • - - Garlic powder
          • - - Poultry seasoning
          • 1 lb 14 oz Brown rice, long-grain, regular, dry, parboiled
          • - - Water
          • - - Low-sodium chicken base
          • 1 lb *Fresh celery, chopped
          • 2 lb Frozen carrots, sliced, thawed
          • 1 lb 14 oz *Fresh onions, chopped
          • 1 lb 14 oz *Fresh mushrooms, sliced
          • - - Dried parsley
          • - - Ground black or white pepper
          • - - Dried basil
          • 6 lb 8 oz Frozen, cooked diced chicken or turkey, thawed ½" pieces

          Measure

          • 1 Tbsp 1 tsp Old Bay seasoning
          • 1 tsp Onion powder
          • 1 tsp Garlic powder
          • 1 Tbsp Poultry seasoning
          • 1 qt Brown rice, long-grain, regular, dry, parboiled
          • 2 gal 2 qt 2 cups Water
          • ¼ cup 2 Tbsp Low-sodium chicken base
          • 1 qt *Fresh celery, chopped
          • 2 qt 2 cups Frozen carrots, sliced, thawed
          • 1 qt 2½ cups *Fresh onions, chopped
          • 2 qt 1½ cups *Fresh mushrooms, sliced
          • ¼ cup Dried parsley
          • 1 Tbsp Ground black or white pepper
          • 1 Tbsp Dried basil
          • 1 gal 1 qt 2 cups Frozen, cooked diced chicken or turkey, thawed ½” pieces

          Instructions

          • Preheat oven:
            Conventional oven: 350 °F.
            Convection oven: 325 °F.
          • 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 about 12 oz (2 cup 1 Tbsp) drained rice. Set rice aside for step 6.
          • Add celery, carrots, onions, mushrooms, parsley, pepper, and basil to rice mixture. Cook uncovered for 10-15 minutes or until soft.
          • Puree ingredients in stock pot with a bermixer (immersion blender) for 3-5 minutes until mixture has a smooth consistency.
          • Fold in remaining rice.
          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Pour about 11 lb 6 oz (1 gal 1 qt 1 cup) soup into a deep steam table pan (12¾” x 10½” 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 soup aside for step 17.
          • Transfer about 3 lb 4 oz (2 qt 3 cups) chicken onto a steam table pan (12” x 20” x 2½”) lightly coated with Frozen, cooked diced 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 about 2 oz (½ cup) cooked chicken into each soufflé cup.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Serve 1 soufflé cup chicken and 1 cup soup (portion soup with 8 fl oz ladle).

          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.

          Nutrition

          Serving: 1cup (8 fl oz) soup and ½ cup chicken | Calories: 166 | Total Carbohydrate: 20g | Protein: 19g | Total Fat: 3g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 206mg | Potassium: 409mg | Dietary Fiber: 3g | Total Sugars: 2g | Vitamin C: 3mg | Vitamin D: 4IU | Calcium: 47mg | Iron: 2mg | Vitamin A: 148mcg