CREAMY CHICKEN WITH WILD RICE CHOWDER

Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell’s® Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 188
% Daily Value
Total Fat 4g
6%
Saturated Fat 0.3g
2%
Cholesterol 35mg
12%
Sodium 482mg
20%
Total Carbohydrate 22.7g
8%
Dietary Fiber 1.9g
8%
Protein 14.3g
29%
Vitamin A 27%
Vitamin C 47%
Calcium 7%
Iron 9%
Total Time

45 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

A creamy chicken base made with Campbell's® Signature Low Sodium Chicken Culinary Foundation is enhanced with chicken, celery and onions and wild rice.  Great taste with less than 600 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 188
% Daily Value
Total Fat 4g
6%
Saturated Fat 0.3g
2%
Cholesterol 35mg
12%
Sodium 482mg
20%
Total Carbohydrate 22.7g
8%
Dietary Fiber 1.9g
8%
Protein 14.3g
29%
Vitamin A 27%
Vitamin C 47%
Calcium 7%
Iron 9%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
onion, finely chopped 2 lb. qt.
celery, diced 1/4-inch 14 oz. qt.
garlic, peeled, minced 1 oz. tbsp.
red bell pepper, diced 1/4-inch 1 lb. cups
1.  In a kettle, heat oil to sauté vegetables:
  • Add onions and sauté 3 minutes, until soft.
  • Stir in celery, garlic and peppers. Continue to cook 3 minutes.
Weight Measure
all-purpose flour 5 oz. cups
3.  Add water, a little at a time, whisking after each addition, until smooth and simmering.

4.  Stir in remaining water along with Campbell's® Signature Low Sodium Chicken Culinary Foundation, bay leaves, thyme and chicken. Bring to a boil. Reduce heat and simmer 30 minutes, stirring often.
Weight Measure
water qt.
Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

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Campbell’s® Signature Low Sodium Chicken Culinary Foundation 2 lb.
bay leaf, individual leaf(ves) ea.
fresh thyme leaves tbsp.
cooked diced chicken 2 lb. 6 1/2  cups
5.  Pour in milk, wild rice and white rice. Return to a boil, simmer 10 minutes.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

 
Weight Measure
low fat (1%) milk cups
cooked wild rice 12 oz. 0 1/2  qt.
cooked white rice 13 oz. 0 1/2  qt.
6.  Just before serving, stir in black pepper, parsley, red bell pepper and salt.

CCP- Hold hot at 140°F or higher for service.
 
Weight Measure
black pepper, ground 1 1/2  tsp.
fresh parsley, chopped 1 oz. 1 1/4  cups
red bell pepper, diced 1/4-inch 5 oz. 0 1/2  cups
kosher salt tbsp.
7.  Use an 8 oz ladle to portion each serving of soup (1 cup).  Top each serving with 1 tsp. chives.  Serve immediately.
Weight Measure
chives, chopped 1 oz. 0 1/2  cups
2.  Add flour and stir often until roux is thickened and smooth.
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