Child Nutritional Content
- mma: 0.5oz
- grain: 0.5oz
- totalVegetable: 0.0c
- darkGreen: 0.0c
- redOrange: 0.0c
- legumes: 0.0c
- starchy: 0.0c
- other: 0.0c
- additional: 0.0c
- fruit: 0.0c
- milk: 0.0c
Flavorful chicken rice soup made with brown rice and Swanson® Unsalted Chicken Broth with under 200 mg of sodium per serving.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
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|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.
|celery||24 oz.||5 3/4 qt.|
|carrot||12 oz.||3 cups|
|onion||14 oz.||2 333/1000 cups|
|dried parsley flakes||0.25 oz.||0 1/4 cups|
|onion powder||1 oz.||0 1/4 cups|
|garlic powder||1 tbsp.|
|poultry seasoning||1 tsp.|
|salt||1 3/4 tsp.|
|black pepper||1 tsp.|
|brown rice||30 oz.||4 1/4 cups|
|cooked diced chicken||25.5 oz.||5 cups|
|1. Combine stock, celery, carrots (optional), onions, parsley, onion powder, garlic powder, poultry seasoning, salt, and pepper.
2. Bring to boil. Reduce heat and cover. Simmer for 10 minutes.
|3. Add rice and chicken. Return to simmer. Cover. Simmer for 20 minutes or until rice is tender.
CCP: Heat to 165° F or higher for at least 15 seconds.
4. Pour into serving pans.
CCP: Hold for hot service at 140° F or higher.
5. Portion with 8 oz ladle (1 cup).
- Cooked diced turkey may be used in place of chicken in this recipe.
- Each batch of 50 servings yields about 27 pounds or about 3 gallons + 2 cups of soup.
- Measure the salt carefully to control the sodium content of this recipe.
- Meal Contributions: Meat Alternate- 1/2 oz; Grain- 1/2 oz.