BUFFALO CHICKEN SOUP WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP (K12)

BUFFALO CHICKEN SOUP WITH CAMPBELL'S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP (K12)

Nutrition Facts

Serving Size
1 SERVING (1 CUP PLUS TOPPINGS)
Amount Per Serving
Calories 284
% Daily Value
Total Fat 10.3g
16%
Saturated Fat 3.7g
19%
Cholesterol 56mg
19%
Sodium 692mg
29%
Total Carbohydrate 27.4g
9%
Dietary Fiber 2.8g
11%
Protein 18.6g
37%
Vitamin A 175%
Vitamin C 14%
Calcium 17%
Iron 8%

Child Nutritional Content

  • mma: 2.0oz
  • grain: 0.5oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.25c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.25c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

Not Available

Serving & Size

1 SERVING (1 CUP PLUS TOPPINGS)

Add To Pantry

Treat your taste buds to our latest twist on Buffalo Chicken Soup made with Campbell's® Healthy Request Cream of Chicken Soup.  This recipe will be sure to spice up your school menu.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup
150 oz.
cans
water cans
cooked diced chicken 75 oz.
hot pepper sauce 4 oz.
onion 53 oz.
celery 36 oz.
carrot 74 oz.
sharp Cheddar cheese 25 oz.
croutons 25 oz.
fresh parsley 0.5 oz.
Instructions
1. Prepare Campbell’s Healthy Request Cream of Chicken Soup according to label directions. CCP: Heat to 145°F. CCP: Hold for hot service at 140°F.
2. Combine chicken and hot sauce. CCP: Heat to 165°F. CCP: Hold for hot service at 140°F. Keep chicken covered to keep from drying out.
3. Place the onions, celery, and carrots into separate serving pans. Cover pans and steam the vegetables until slightly tender. CCP: Heat to 145°F. CCP: Hold for hot service at 140°F.
4. For each serving, portion the following foods/amounts into each serving bowl:
1 1/2 oz (3 1/3 tbsp. or #20 scoop) cooked chicken mixture
2 Tbsp (#30 scoop) cooked onions
2 Tbsp (#30 scoop) cooked celery
2 Tbsp (#30 scoop) cooked carrots
6 fl oz ladle prepared Campbell’s Healthy Request Cream of Chicken Soup

5. Top with 1/2 oz (2 Tbsp or #30 scoop) cheese, 1/2 oz (1/4 cup or #16 scoop) croutons, and a pinch of parsley. Serve immediately.

Recipe Tip

  1. For added flavor, cook chicken with 2 1/2 oz chili seasoning mix or with 1 1/2 tsp paprika.
  2. Replace shredded cheddar cheese with 1 lb + 9 oz crumbled blue cheese.
  3. Any variations to original recipe may alter reported nurtition per serving.
  4. Meal Contributions: Meat Alternate - 1 oz; Grain - 1/2 oz; Vegetables-1/2 cup TOTAL (1/4 cup red/orange, 1/2 cup other)
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