CAMPBELL’S FRESH PREPARED SOUP SPOT®: THAI CHICKEN VEGETABLE WITH SOUP CUSTOMIZER TM

CAMPBELL’S FRESH PREPARED SOUP SPOT®: THAI CHICKEN VEGETABLE WITH SOUP CUSTOMIZER TM

Nutrition Facts

Serving Size
16 oz Bowl (10 fl oz prepared soup base + garnish)
Amount Per Serving
Calories 326
% Daily Value
Total Fat 31.7g
49%
Saturated Fat 9.9g
50%
Cholesterol 56mg
19%
Sodium 1036mg
43%
Total Carbohydrate 17.7g
6%
Dietary Fiber 0.6g
2%
Protein 18.8g
38%
Vitamin A 44%
Vitamin C 55%
Calcium 4%
Iron 6%
Total Time

30 min.

Serving & Size

16 oz Bowl (10 fl oz prepared soup base + garnish)

Add To Pantry

Offer prepared Campbell’s® Vegetarian Thai Coconut Soup Customizer™, chicken, red or green peppers, broccoli, mushrooms, rice, and basil on your Soup Bar, to inspire patrons to create a delicious bowl of soup according to our Recipe Suggestion Card posted at your point of service.  Expand the number of ingredients on your Soup Bar offerings to empower patrons to build their own custom creations.

NOTE: Soup Bowl pictured depicts a self-serve station preparation by consumer and may not match the recipe below.
 

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™
4 lb.
pouches
cooked chicken 24 oz.
green and red bell pepper 1 lb. cups
broccoli 4.75 oz. 1 1/2  cups
mushrooms 2 oz. 0 3/4  cups
cooked white rice 6 oz. cups
fresh basil leaves 0.188 oz. 0 3/4  cups
Instructions
1. Prepare Campbell’s® Vegetarian Thai Coconut Soup Customizer™ according to package directions. 

CCP: Hold for hot service at 190⁰F.
2. Place remaining ingredients in separate serving pans or bowls. 

CCP: Hold for cold service at 41⁰ F or lower.
 
3. Place all ingredients on the Soup Bar serving unit: prepared Soup Customizer™ in a heated kettle or hot well; remaining ingredients in cold pans.

CCP: To avoid food waste, ensure cold food on your Soup Bar is held at 41⁰F or lower, and ensure prepared Soup Customizer™ is held hot at 190⁰F.

4. Provide separate serving utensils for each ingredient, and 16 oz serving bowls.

NOTE: Combining 140⁰F garnish and 190⁰F hot soup will result in a finished bowl of soup that is approximately 165⁰F final serving temperature.
 

Recipe Tip

  1. At a self-serve Soup Bar, actual patron food selections may vary.  Variations will alter this recipe's nutrition analysis.
     
  2. Alternate method of service- Pre Made Soup Bowls for grab-and-go:

    Assemble garnish in 16 oz bowls in the back of the house. 
    Merchandize in a refrigerated area in your serving area. 
    Offer hot prepared Soup Customizer™ in kettles for customers to ladle the hot soup into their pre made bowl; or, the hot Soup Customizer™ can be portioned by a cafe station attendant.

    Add the following ingredients to make ONE pre-made bowl:

    • Peppers - 1/4 cup (#16 scoop)
    • Broccoli  2 tablespoons (#30 scoop)
    • Mushrooms - 1 tablespoon (#60 scoop)
    • Rice - 1/2 tablespoon (#30 scoop)
    • Basil - 1/2 teaspoon

    To finish each bowl, remove the lid from the bowl, ladle 10 oz. of hot prepared Soup Customizer™ over the garnish, and replace the lid.
     
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