SPRING CHICKEN VEGETABLE SOUP

SPRING CHICKEN VEGETABLE SOUP

Nutrition Facts

Serving Size
1 SERVING (1 CUP; 8 OZ LADLE)
Amount Per Serving
Calories 88
% Daily Value
Total Fat 2.7g
4%
Saturated Fat 0.1g
1%
Cholesterol 13mg
4%
Sodium 452mg
19%
Total Carbohydrate 10.4g
3%
Dietary Fiber 1.6g
6%
Protein 5.3g
11%
Vitamin A 35%
Vitamin C 30%
Calcium 2%
Iron 0%
Total Time

45 min.

Serving & Size

1 SERVING (1 CUP; 8 OZ LADLE)

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Grilled chicken and spring garden vegetables simmered in Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation with farro and dill.

Recipe Yields:

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

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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
4 lb.
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. tbsp.
carrot 14.5 oz. cups
red bell pepper 14.5 oz. cups
zucchini 23 oz. 7 1/2  cups
yellow squash 19.5 oz. 6 1/2  cups
frozen whole kernel corn 16 oz. cups
water 24  cups
kosher salt tbsp.
black pepper 1 1/2  tsp.
farro 10 oz. cups
frozen cooked diced chicken 32 oz. cups
fresh dill weed 0.75 oz. tbsp.
Instructions
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. 
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