ROASTED CHICKEN, SHIITAKE MUSHROOM & QUINOA SOUP MADE WITH CAMPBELL’S® CREAM OF MUSHROOM SOUP

ROASTED CHICKEN, SHIITAKE MUSHROOM & QUINOA SOUP MADE WITH CAMPBELL’S® CREAM OF MUSHROOM SOUP

Nutrition Facts

Serving Size
SERVING (#8 scoop (1/2 cup); 6 oz ladle (3/4 cup);
Amount Per Serving
Calories 257
% Daily Value
Total Fat 10.1g
16%
Saturated Fat 3.3g
17%
Cholesterol 199mg
66%
Sodium 328mg
14%
Total Carbohydrate 25.7g
9%
Dietary Fiber 2.6g
10%
Protein 14.4g
29%
Vitamin A 8%
Vitamin C 1%
Calcium 15%
Iron 11%
Total Time

20 min.

Serving & Size

SERVING (#8 scoop (1/2 cup); 6 oz ladle (3/4 cup);

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This hearty soup is filled with roasted chicken, shiitake mushrooms, quinoa & soft-boiled egg, this dish is complimented with a delightful herb cream sauce Campbell’s® Healthy Request® Condensed Cream of Mushroom.

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 Mushroom Soup
cans
canola oil tbsp.
onion 4 oz. cups
garlic tbsp.
dried parsley flakes tbsp.
fresh thyme leaves tsp.
shiitake mushrooms 8 oz. cups
whole milk 23 oz. cups
half and half 7 oz. cups
boneless, skinless chicken breast
kosher salt 0 1/2  tsp.
black pepper 0 1/4  tsp.
egg 24  ea.
water gallons
cooked red quinoa 72 oz. cups
Instructions
Prepare Soup Mixture:

1. In large sauce pot, heat canola oil over medium heat.  
 
2. Add onions, cook for 5 minutes, or until translucent.
 
3. Add garlic, parsley and thyme.  Cook for an additional 2 minutes.
 
4. Add shitake mushrooms.  Cook for 4 minutes. 
 
5. Add milk. Simmer for 2 minutes.
 
6. Add half & half, Campbell’s® Cream of Mushroom Soup and 1/8 teaspoon of salt. Reduce heat. Simmer for another 5 minutes. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
 
CCP: Hold for hot service at 140°F or higher until needed.
 
 
Prepare Chicken: 

1. In medium mixing bowl, season chicken breast with remaining 1/8 teaspoon of salt and 1/8 teaspoon pepper.  Roast in 350°F oven for 20 minutes, or until cooked through. Cut into 1 oz. slices.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
 
Prepare Eggs:

1. In large pot, bring 1 gallon of water to a boil, reduce heat. Gently poach eggs until yolk is slightly firm. Reserve. 

CCP: Heat to a minimum internal temperature of 145°F for 1 minute

CCP: Hold for hot service at 140°F or higher until needed.


To Serve:
Using 1-#12 scoop, portion 1/3 cup quinoa into the bottom of a serving bowl.  Top with the following and serve immediately:

• 6 oz. ladle, top with ¾ soup
• 1 poached egg
• 1 oz. sliced chicken breasts
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