CAMPBELL’S FRESH PREPARED SOUP SPOT®: THAI CHICKEN & RICE SOUP WITH SOUP CUSTOMIZER TM GR. K-8

CAMPBELL’S FRESH PREPARED SOUP SPOT®: THAI CHICKEN & RICE SOUP WITH SOUP CUSTOMIZER TM GR. K-8

Nutrition Facts

Serving Size
1 SERVING (see method for instructions)
Amount Per Serving
Calories 276
% Daily Value
Total Fat 11.3g
17%
Saturated Fat 5.5g
28%
Cholesterol 25mg
8%
Sodium 658mg
27%
Total Carbohydrate 31.6g
11%
Dietary Fiber 1.9g
8%
Protein 9.1g
18%
Vitamin A 66%
Vitamin C 53%
Calcium 4%
Iron 3%

Child Nutritional Content

  • mma: 1.0oz
  • grain: 1.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.125c
  • redOrange: 0.25c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.125c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

45 min.

Serving & Size

1 SERVING (see method for instructions)

Add To Pantry

Hot and savory prepared Campbell’s® Vegetarian Thai Coconut Soup Customizer™ ladled over cooked chicken, brown rice, and colorful vegetables makes a delicious entrée in a bowl, brimming with authentic Thai flavor.  Offer this pace-changer 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
- =

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
Campbell’s® Vegetarian Thai Coconut Soup Customizer™
16 lb.
pouches
broccoli 23.5 oz. 7 1/4  cups
carrots 33 oz. 7 1/4  cups
red bell pepper 38 oz. 7 1/4  cups
green onion 25.5 oz. 7 1/4  cups
cooked brown rice 264 oz. 38 1/2  cups
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. 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.

3. To pre-assemble each serving:

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

- 1/2 cup (#8 scoop) rice
- 2 tbsp. (#30 scoop) broccoli
- 2 tbsp. (#30 scoop) carrots
- 2 tbsp. (#30 scoop) peppers
- 2 tbsp. (#30 scoop) onions
- 1 oz. (#20 scoop) chicken

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.

4. To serve:

a. Remove the lid from the bowl.

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

c. Place lid on bowl.  Serve immediately.

Recipe Tip

  1. Offer with 1 oz equivalent whole grain dinner roll or crackers, 1/4 cup veggie sticks, 1/2 cup fruit, and 8 oz. milk for a complete reimbursable meal.
  2. Garnish each bowl with a fresh lime wedge and hot pepper flakes, if desired.
  3. Try substituting salad-sized cooked shrimp for chicken in this recipe.
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