A hot chicken noodle soup that combines the traditional comfort soup with delicious Asian veggies.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|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.
|water||200 oz.||4 cans|
|carrot||4.75 lb.||19 cups|
|frozen broccoli florets||4.75 lb.||18 cups|
|water chestnuts||3 lb.||9 1/4 cups|
|cooked diced chicken||9.5 lb.|
|reduced sodium soy sauce||1 665/997 cups|
|honey||1 1/2 cups|
|1. Combine soup, water and vegetables. Bring to a boil over medium-high heat.
2. Add chicken, soy sauce and honey. Heat through. CCP: Heat until internal temperature is 165°F. or higher for 15 seconds. CCP: Hold at 140°F. or higher. Portion using 8-oz. ladle (1 cup). Serving Suggestion: Garnish soup with 2 oz. sesame seeds. Variation: Substitute any Oriental vegetable blend for carrots, broccoli and water chestnuts.