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

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

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 14%
Calcium 11%
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)

Add To Pantry

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.

Recipe Yields:

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

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
Campbell’s® Vegetarian Classic Cream Soup Customizer™
16 lb.
pouches
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
cooked potato 88 oz. 256 1/2  tbsp.
carrots 43.5 oz. 154  tbsp.
frozen peas 75.5 oz. 256 1/2  tbsp.
cooked diced chicken 77 oz.
Instructions
1. Prepare Soup Customizer™ according to package directions.

CCP: Heat to 165°F for one minute.
CCP: Hold for hot service at 160° F.
 
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.
 
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.

 

Recipe Tip

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