CHICKEN RICE SOUP MADE WITH SWANSON® UNSALTED CHICKEN BROTH (K-12)

CHICKEN RICE SOUP MADE WITH SWANSON® UNSALTED CHICKEN BROTH (K-12)

Nutrition Facts

Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 109
% Daily Value
Total Fat 1g
2%
Saturated Fat 0.2g
1%
Cholesterol 9mg
3%
Sodium 185mg
8%
Total Carbohydrate 17.3g
6%
Dietary Fiber 1.7g
7%
Protein 7.9g
16%
Vitamin A 30%
Vitamin C 7%
Calcium 5%
Iron 5%

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
Total Time

45 min.

Serving & Size

1 CUP (8 OZ LADLE)

Add To Pantry

Flavorful chicken rice soup made with brown rice and Swanson® Unsalted Chicken Broth with under 200 mg of sodium per serving.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Swanson® Unsalted Chicken Broth
15 1/2  qt.
celery 24 oz. 5 3/4  qt.
carrot 12 oz. 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 tbsp.
poultry seasoning tsp.
salt 1 3/4  tsp.
black pepper tsp.
brown rice 30 oz. 4 1/4  cups
cooked diced chicken 25.5 oz. cups
Instructions
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).

Recipe Tip

  1. Cooked diced turkey may be used in place of chicken in this recipe.
  2. Each batch of 50 servings yields about 27 pounds or about 3 gallons + 2 cups of soup.
  3. Measure the salt carefully to control the sodium content of this recipe.
  4. Meal Contributions: Meat Alternate- 1/2 oz; Grain- 1/2 oz.
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