BUFFALO CHICKEN SOUP WITH CAMPBELL’S® CREAM OF CHICKEN SOUP

Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of tender chicken in a creamy chicken stock.

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Nutrition Facts
Serving Size
1 SERVING (1 CUP PLUS TOPPINGS)
Amount Per Serving
Calories 304
% Daily Value
Total Fat 19g
29%
Saturated Fat 7g
35%
Cholesterol 55mg
18%
Sodium 1125mg
47%
Total Carbohydrate 16.5g
6%
Dietary Fiber 2.4g
10%
Protein 15.2g
30%
Vitamin A 40%
Vitamin C 5%
Calcium 11%
Iron 3%
Total Time

Not Available

Serving & Size

1 SERVING (1 CUP PLUS TOPPINGS)

Yields

Treat your taste buds to our latest twist on soup with our Buffalo Chicken Soup recipe made with Campbell's® Healthy Request Cream of Chicken Soup.  This recipe is great to spice up your menu as an appetizer or side dish.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP PLUS TOPPINGS)
Amount Per Serving
Calories 304
% Daily Value
Total Fat 19g
29%
Saturated Fat 7g
35%
Cholesterol 55mg
18%
Sodium 1125mg
47%
Total Carbohydrate 16.5g
6%
Dietary Fiber 2.4g
10%
Protein 15.2g
30%
Vitamin A 40%
Vitamin C 5%
Calcium 11%
Iron 3%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

View Product
Weight Measure
Campbell's® Condensed Cream of Chicken Soup, 50 oz ea cans
water, full 50 oz soup can cans
cooked diced chicken 19 oz.
French fried onions 5 oz.
blue cheese, crumbled 7 oz.
celery, diced 6 oz.
carrot, peeled, diced 5 oz. cups
hot pepper sauce tbsp.
1. Prepare all ingredients and set up station.

2. Mix soup with water, heat to 165 degrees. Hold hot for service.

For each serving:
  • Ladle 8 oz. hot soup into a 10 oz. bowl.
  • Top soup with: 1/2 cup cooked chicken, 2 Tbsp. french fried onions, 1 Tbsp. blue cheese, 1 Tbsp. celery, 1 Tbsp. carrots, 1/2 tsp. hot sauce
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