TURKEY, VEGETABLE AND WILD RICE SOUP

Made With:

Soups

Campbells® Healthy Request® Condensed Cream of Chicken Soup

Campbell's® Healthy Request® condensed Cream of Chicken Soup offers the rich traditional flavor of cream of chicken soup with a more nutritious profile. 

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Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 125
% Daily Value
Total Fat 4.8g
7%
Saturated Fat 0.6g
3%
Cholesterol 17mg
6%
Sodium 345mg
14%
Total Carbohydrate 12.3g
4%
Dietary Fiber 0.9g
4%
Protein 7.5g
15%
Vitamin A 50%
Vitamin C 3%
Calcium 3%
Iron 2%
Total Time

Not Available

Serving & Size

1 CUP (8 FL OZ)

Yields

Flavors from Campbell's® Healthy Request® Condensed Cream of Chicken Soup, turkey, sage, onion, celery combine to make this hearty soup.  Perfect to enhance any menu less than 20 calories per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 125
% Daily Value
Total Fat 4.8g
7%
Saturated Fat 0.6g
3%
Cholesterol 17mg
6%
Sodium 345mg
14%
Total Carbohydrate 12.3g
4%
Dietary Fiber 0.9g
4%
Protein 7.5g
15%
Vitamin A 50%
Vitamin C 3%
Calcium 3%
Iron 2%

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
Vidalia onion, minced cups
celery, minced 1 1/2  cups
carrot, finely diced 1 1/2  cups
cooked turkey, diced 11 oz.
1. In a soup pot heat oil over medium heat; add onion and cook 2 minutes. Stir in celery and carrot and sauté 3 minutes, stirring often.

2. Stir in turkey cubes and sauté until just cooked, about 3 minutes.
Made With:

Soups

Campbells® Healthy Request® Condensed Cream of Chicken Soup

View Product
Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup, 50 oz ea cans
water qt.
3. Pour in soup and water and bring to a boil; reduce heat and simmer 8 minutes, stirring often.
Weight Measure
cooked wild rice, steamed, hot 1 1/2  cups
dried sage, ground, rubbed tbsp.
black pepper, ground tsp.
fresh sage leaves 16  ea.
4. Add rice and sage and return to a simmer.

5. Season soup with sage and pepper. Heat until internal temperature is 165º F. or higher for 15 seconds. CCP: Hold at 140º F. or higher.

6. Garnish each serving with a fresh sage leaf.
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