A savory soup loaded with hearty carrots, celery, asparagus, and diced turkey.
- Total time:
- Serving size:
SERVING (8 OZ LADLE; 1 CUP)
|
Ingredient
|
Weight
|
Measure
|
|
vegetable oil |
|
2 tbsp. |
|
onion , diced |
11.000 oz. |
2 cup |
|
carrot , diced |
10.000 oz. |
2 cup |
|
celery , diced |
11.000 oz. |
2 cup |
|
garlic , minced |
|
1 tbsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
|
water |
|
6 cup |
|
wild rice , raw |
|
1 cup |
|
cooked turkey , diced |
23.000 oz. |
4 cup |
|
asparagus , spears, trimmed, cut into 1" diagonal pieces |
7.000 oz. |
1.5 cup |
|
light cream |
|
2 cup |
|
fresh parsley , chopped |
|
1.5 tbsp. |
1. Heat oil in a large pot over medium-high heat. Add in onions, carrots and celery. Sauté for 10 minutes. Add garlic and cook for 3 minutes stirring often.
2. Add pepper, Campbells® Healthy Request® Condensed Cream of Chicken Soup and water. Stir well to combine.
3. Add wild rice and bring to a simmer. Cover and stir occasionally. Cook until wild rice is tender, about 25 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Once rice is tender, add remaining ingredients, return to a simmer for 5 minutes.
CCP: Hold for hot service at 140°F or higher until needed.
5. To serve, ladle 8 oz. of soup into a serving bowl. Serve immediately.
A savory soup loaded with hearty carrots, celery, asparagus, and diced turkey.
- Total time:
- Serving size:
SERVING (8 OZ LADLE; 1 CUP)
|
Ingredient
|
Weight
|
Measure
|
|
vegetable oil |
|
2 tbsp. |
|
onion , diced |
11.000 oz. |
2 cup |
|
carrot , diced |
10.000 oz. |
2 cup |
|
celery , diced |
11.000 oz. |
2 cup |
|
garlic , minced |
|
1 tbsp. |
|
black pepper , ground |
|
0.5 tsp. |
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
|
water |
|
6 cup |
|
wild rice , raw |
|
1 cup |
|
cooked turkey , diced |
23.000 oz. |
4 cup |
|
asparagus , spears, trimmed, cut into 1" diagonal pieces |
7.000 oz. |
1.5 cup |
|
light cream |
|
2 cup |
|
fresh parsley , chopped |
|
1.5 tbsp. |
1. Heat oil in a large pot over medium-high heat. Add in onions, carrots and celery. Sauté for 10 minutes. Add garlic and cook for 3 minutes stirring often.
2. Add pepper, Campbells® Healthy Request® Condensed Cream of Chicken Soup and water. Stir well to combine.
3. Add wild rice and bring to a simmer. Cover and stir occasionally. Cook until wild rice is tender, about 25 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
4. Once rice is tender, add remaining ingredients, return to a simmer for 5 minutes.
CCP: Hold for hot service at 140°F or higher until needed.
5. To serve, ladle 8 oz. of soup into a serving bowl. Serve immediately.
