Nutrition Facts

Serving Size
1 SERVING (see method for plating instructions)
Amount Per Serving
Calories 290
% Daily Value
Total Fat 7.3g
Saturated Fat 2.5g
Cholesterol 65mg
Sodium 567mg
Total Carbohydrate 38.7g
Dietary Fiber 4.2g
Protein 17.8g
Vitamin A 72%
Vitamin C 73%
Calcium 7%
Iron 12%

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
Total Time

Not Available

Serving & Size

1 SERVING (see method for plating instructions)

Add To Pantry

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.

Recipe Yields:

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

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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup
mandarin oranges in light syrup 56 oz. 0 1/2  cans
cider vinegar cups
reduced sodium soy sauce cups
orange juice 2 1/2  cups
minced onion 0 333/1000  cups
granulated garlic tbsp.
black pepper tbsp.
ground ginger 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.•

Recipe Tip

  1. 1.8 oz chicken fajita strips provides 1 oz equivalent meat/meat alternate.
  2. 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. 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).
  4. Meal Contributions: Meat Alternate - 2 oz; Grain - 2 oz; Vegetable - 5/8 cup TOTAL (3/8 cup dark green, 1/4 cup red/orange)

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