TURKEY & DUMPLING SOUP

Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell’s® Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 SERVING (1 CUP; 8 OZ LADLE)
Amount Per Serving
Calories 181
% Daily Value
Total Fat 4.3g
7%
Saturated Fat 0.8g
4%
Cholesterol 22mg
7%
Sodium 551mg
23%
Total Carbohydrate 21g
7%
Dietary Fiber 1.5g
6%
Protein 13.7g
27%
Vitamin A 73%
Vitamin C 12%
Calcium 17%
Iron 6%
Total Time

35 min.

Serving & Size

1 SERVING (1 CUP; 8 OZ LADLE)

Yields

Turkey, garden vegetables and herbs simmered in a creamy chicken broth made with Campbell’s® Signature Low Sodium Chicken Culinary Foundation. 

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP; 8 OZ LADLE)
Amount Per Serving
Calories 181
% Daily Value
Total Fat 4.3g
7%
Saturated Fat 0.8g
4%
Cholesterol 22mg
7%
Sodium 551mg
23%
Total Carbohydrate 21g
7%
Dietary Fiber 1.5g
6%
Protein 13.7g
27%
Vitamin A 73%
Vitamin C 12%
Calcium 17%
Iron 6%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
canola oil 0 1/4  cups
skinless, boneless turkey breast half 48 oz.
1. Heat oil in a stock pot or kettle over medium high heat. Add turkey. Sauté for 3 to 5 minutes.

 
Weight Measure
onion, diced 1/2-inch 26 oz. 5 3/4  cups
celery, diced 1/2-inch 26 oz. 7 1/4  cups
carrot, peeled, diced 1/2-inch 26 oz. cups
2. Add onions, celery and carrots. Sweat for 3 to 5 minutes or until onions are translucent.

 
Weight Measure
masa harina 5 oz. 0 7/8  cups
water 1 1/8  cups
3. Mix and stir masa and water until dissolved. Add to turkey and vegetables. Cook for 3 to 5 minutes, stirring constantly.

 
Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

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Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation 4 lb.
water 24  cups
ground white pepper tsp.
dried parsley flakes tsp.
dried marjoram leaves tsp.
kosher salt tbsp.
cayenne pepper, ground 0 1/2  tsp.
dried sage 1 oz. 7 1/2  tbsp.
non-fat dry milk 11 oz. 13  tbsp.
4. Add Campbell’s® Signature Low Sodium Chicken Culinary Foundation , white pepper, dried parsley, marjoram, salt, cayenne pepper and nonfat dry milk powder. Stir to combine. Bring to a boil. Reduce heat.

 
Weight Measure
low fat (1%) milk 10 1/2  fl oz.
biscuit baking mix 17 oz. cups
5.  In small bowl, combine biscuit mix and milk until soft dough forms.

6.  Drop 1/2 teaspoon of mixture at a time (to yield 38 dumplings) onto hot soup.  Cook uncovered for 10 minutes.  Cover pot.  Cook an additional 10 minutes or until turkey and dumplings are cooked through.

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


 
Weight Measure
white vinegar fl oz.
fresh parsley, chopped 4 oz. 8 1/2  tbsp.
fresh thyme leaves tbsp.
7. Stir in vinegar, fresh parsley and thyme.

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

8. To Serve: Using an 8 oz. ladle, portion 1 cup soup (plus one dumpling)into bowl.
 
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