Grilled chicken and spring garden vegetables simmered in Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation with farro and dill.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Meal|
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|canola oil||6 1/2 tbsp.|
|onion||23 oz.||6 1/2 cups|
|celery||19.5 oz.||5 1/2 cups|
|garlic||1.5 oz.||5 tbsp.|
|carrot||14.5 oz.||5 cups|
|red bell pepper||14.5 oz.||5 cups|
|zucchini||23 oz.||7 1/2 cups|
|yellow squash||19.5 oz.||6 1/2 cups|
|frozen whole kernel corn||16 oz.||4 cups|
|kosher salt||3 tbsp.|
|black pepper||1 1/2 tsp.|
|farro||10 oz.||2 cups|
|frozen cooked diced chicken||32 oz.||8 cups|
|fresh dill weed||0.75 oz.||5 tbsp.|
|1. Heat oil over medium high heat in a large pot or kettle. Add onions, celery and garlic. Sweat for 3 to 5 minutes or until onions are translucent.
|2. Add carrots, red pepper, zucchini, yellow squash and corn. Stir to combine. Cook for 3 to 5 minutes or until vegetables are slightly softened.|
|3. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water, salt, black pepper and farro. Bring to a simmer, and cook for 25 minutes.
|4. Add chicken. Bring to a simmer, and cook for 5 minutes or until chicken is heated through.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
|7. Stir in fresh dill.
CCP: Hold for hot service at 140°F or higher until needed.
8. To Serve: Using an 8 oz. ladle, portion 1 cup soup into bowl.