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CAMPBELL’S FRESH PREPARED SOUP SPOT®: CREAMY CHICKEN POT PIE SOUP WITH SOUP CUSTOMIZER TM GR. K-8

Made With:

Bases, Broths & Stocks

Campbell’s® Vegetarian Classic Cream Soup Customizer™

Fully customizable soups empower operators and consumers to create signature fresh prepared soups by adding just the right type and amount of ingredients to deliver a NEW soup experience!

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Tip

Garnish with fresh chopped parsley or green onion, if desired.

Nutrition Facts
Serving Size
1 SERVING (see method for portioning instructions)
Amount Per Serving
Calories 310
% Daily Value
Total Fat 14.3g
22%
Saturated Fat 7.8g
39%
Cholesterol 66mg
22%
Sodium 769mg
32%
Total Carbohydrate 30.9g
10%
Dietary Fiber 4.1g
16%
Protein 13.1g
26%
Vitamin A 73%
Vitamin C 9%
Calcium 8%
Iron 9%
Child Nutritional Content
  • mma: 1.0oz
  • grain: 1.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.125c
  • legumes: 0.0c
  • starchy: 0.375c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

45 min.

Serving & Size

1 SERVING (see method for portioning instructions)

Yields

All the ingredients for chicken pot pie -- chicken, veggies, and savory broth made with Campbell's® Classic Cream Customizable Soup Base-- are in this soup. Crispy whole wheat croutons stand in for the pie crust.  Offer as an entrée as part of a complete reimbursable meal.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (see method for portioning instructions)
Amount Per Serving
Calories 310
% Daily Value
Total Fat 14.3g
22%
Saturated Fat 7.8g
39%
Cholesterol 66mg
22%
Sodium 769mg
32%
Total Carbohydrate 30.9g
10%
Dietary Fiber 4.1g
16%
Protein 13.1g
26%
Vitamin A 73%
Vitamin C 9%
Calcium 8%
Iron 9%
Child Nutritional Content
  • mma: 1.0oz
  • grain: 1.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.125c
  • legumes: 0.0c
  • starchy: 0.375c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

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

Step 3
Profit Per Day
× =

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:

Bases, Broths & Stocks

Campbell’s® Vegetarian Classic Cream Soup Customizer™

View Product
Weight Measure
Campbell’s® Vegetarian Classic Cream Soup Customizer™ 16 lb. 4  pouches
1. Prepare Soup Customizer™ according to package directions.

CCP: Heat to 165°F for one minute.
CCP: Hold for hot service at 160° F.
 
Weight Measure
whole wheat bread 77 oz. 38 1/2  cups
butter flavored cooking spray
onion powder 55 g. 0 1/2  cups
dried parsley flakes 13 g. 0 1/2  cups
2. To prepare croutons: Place bread cubes on a sheet pan.  Spray cubes lightly with butter flavored spray. Shake onion powder and parsley over croutons. Toast in a hot oven until bread cubes are lightly toasted.  Reserve.
 
Weight Measure
cooked potato, diced 88 oz. 256 1/2  tbsp.
carrots, diced, steamed 44 oz. 154  tbsp.
frozen peas 76 oz. 256 1/2  tbsp.
cooked diced chicken 77 oz.
3. Prepare the vegetables.  Keep each vegetable in separate pans or bowls until bowls are pre-assembled.

CCP: Hold at 41°F until bowls are pre-assembled.

4. To pre-assemble each serving:

a. Place the following ingredients in a 16 oz. bowl:

-  3-1/3 tbsp. (#10 scoop) potatoes
-  1 oz. (#10 scoop) chicken
-  3-1/3 tbsp. (#10 scoop) peas
-  2 tbsp. (#30 scoop) carrots
-  1 oz. (#8 scoop) croutons

b. Use tongs to gently toss all of the ingredients in the bowl together.

c. Place a lid on each bowl.

CCP: Hold at 41°F until bowls are served.

5. To serve:

a. Remove the lid from the bowl.

b. Use a 6 oz. ladle to portion 3/4 cup of hot broth into each bowl.

c. Replace lid on bowl.  Serve immediately.

 

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