Child Nutritional Content
- mma: 2.0oz
- grain: 1.0oz
- totalVegetable: 0.625c
- darkGreen: 0.375c
- redOrange: 0.25c
- legumes: 0.0c
- starchy: 0.0c
- other: 0.0c
- additional: 0.0c
- fruit: 0.0c
- milk: 0.0c
Mandarin oranges, ginger, garlic onion and brown rice combine with Campbell's® Healthy Request® Condensed Cream of Chicken Soup for a sweet and tangy trendy dish.
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.
|mandarin oranges in light syrup||56 oz.||0 1/2 cans|
|cider vinegar||2 cups|
|reduced sodium soy sauce||1 cups|
|orange juice||2 1/2 cups|
|minced onion||0 333/1000 cups|
|granulated garlic||1 tbsp.|
|black pepper||1 tbsp.|
|ground ginger||1 tbsp.|
|canola oil||0 1/4 cups|
|frozen broccoli florets||125 oz.||18 1/4 cups|
|carrot||36 oz.||6 3/4 cups|
|unseasoned chicken strips, cooked, frozen||125 oz.|
|brown rice||172 oz.||25 cups|
|1. Drain the oranges:• Reserve for Step 4.|
|2. Make the sauce:• Whisk the condensed soup, vinegar, soy sauce,orange juice, garlic and ginger together until well blended.• Set aside for Step 4.|
|3. Cook vegetables:• Heat oil over medium heat.• Add broccoli and carrots.• Sauté for 8 minutes.|
|4. Combine and heat:• Combine cooked vegetables, drained oranges, thawed cooked chicken, and sauce.• Mix well to combine and evenly distribute all ingredients.• Transfer to serving pans.• Cover pans and heat in a 350°F oven until mixture reaches a minimum internal temperature of 165°F for 15 seconds.• Hold for hot service at 140°F or above.|
|5. Serve: Use a #8 scoop to plate ½ cup of cooked brown rice. Use an 8 oz spoodle to plate 1 cup of the meat, vegetable, and sauce mixture over the rice. Serve immediately.|
- 1.8 oz chicken fajita strips provides 1 oz equivalent meat/meat alternate.
- If rice is prepared on the day of service, hold it hot at 140°F until served. If prepared in advance of the day of service, cool the rice in the refrigerator to 70°F within 2 hours, and continue to cool to 40°F within an additional 2 hours.
- 3 lb + 2 oz dry brown rice will yield approximately 10 lb + 12 oz cooked rice (enough for 50 portions for this recipe); 6 lb + 4 oz dry brown rice will yield approximately 21 lb + 8 oz cooked rice (enough for 100 portions for this recipe).
- Meal Contributions: Meat Alternate - 2 oz; Grain - 2 oz; Vegetable - 5/8 cup TOTAL (3/8 cup dark green, 1/4 cup red/orange)