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)

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
Selling Price	-	Serving Cost	=	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
Servings	×	Profit Per Serving	=	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
Meals Per Day	×	Profit Per Meal	=	Profit Per Day	Gross Margin

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

Campbell’s® Vegetarian Classic Cream Soup Customizer™

16 lb.

4 pouches

Fully customizable soup 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!

1. Prepare Soup Customizer™ according to package directions.

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

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.

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.

Ingredients	Weight	Measure