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

Made With:

Product

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of savory chicken in cream and chicken stock.

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Nutrition Facts
Serving Size
1 SERVING (1 CUP PLUS TOPPINGS)
Amount Per Serving
Calories 294
% Daily Value
Total Fat 18g
28%
Saturated Fat 6.6g
33%
Cholesterol 55mg
18%
Sodium 1124mg
47%
Total Carbohydrate 15.5g
5%
Dietary Fiber 0.5g
2%
Protein 15.2g
30%
Vitamin A 14%
Vitamin C 3%
Calcium 9%
Iron 4%
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 294
% Daily Value
Total Fat 18g
28%
Saturated Fat 6.6g
33%
Cholesterol 55mg
18%
Sodium 1124mg
47%
Total Carbohydrate 15.5g
5%
Dietary Fiber 0.5g
2%
Protein 15.2g
30%
Vitamin A 14%
Vitamin C 3%
Calcium 9%
Iron 4%

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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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.

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbell's® Condensed Cream of Chicken Soup

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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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