Chicken Vegetable Soup
Cook Time: 60 Min.
Serving Size: 6 fl oz. Makes: 10/25/50/100 Servings Cook Method: Cook
Nutritional Content
Allergens: Corn; Tomato; Carrots; AllergenMilk; Onion; Garlic; Celery; Spinach; Chicken; AllergenSoy; Beans/Legumes;Chicken; Onion; Corn; Garlic
Calories: 70Kcal
Carbohydrates: 8 g
Protein: 6 g
Total Fat: 2.5 g
Calcium: 30 mg
Sodium: 310 mg
Ingredients
10 Servings
1.5 Oz Onion, Yellow
1.5 Oz Celery, Fresh
1.5 Oz Carrot, Fresh
0.5 Oz Margarine, Solids
1 3/4 Qt Soup Broth Chicken f/Base, Prepared
1/2 tsp Salt, Iodized
1/8 tsp Pepper, White
4.5 Oz Tomato, Diced Cnd
3 Oz Green Beans, Cut Frz
3 Oz Corn, Whole Kernel Frz
1.5 Oz Spinach, Chopped Frz
5.5 Oz Chicken, Meat Pulled Ckd
2 tsp Parsley, Dried
3 TBSP 1 tsp Soup Broth, Chicken f/Base, Cold
1 TBSP 2 tsp Cornstarch
2 TBSP Base, Chicken Paste LS G-F
1 3/4 Qt Water, Tap
25 Servings
4 Oz Onion, Yellow
4 Oz Celery, Fresh
4 Oz Carrot, Fresh
1.5 Oz Margarine, Solids
1 Gal 1 C Soup Broth Chicken f/Base, Prepared
1 1/4 tsp Salt, Iodized
1/4 tsp Pepper, White
11.5 Oz Tomato, Diced Cnd
7 Oz Green Beans, Cut Frz
7 Oz Corn, Whole Kernel Frz
4 Oz Spinach, Chopped Frz
13.5 Oz Chicken, Meat Pulled Ckd
2 TBSP Parsley, Dried
1/2 C Soup Broth, Chicken f/Base, Cold
1/4 C Cornstarch
1/3 C Base, Chicken Paste LS G-F
1 Gal 1 C Water, Tap
50 Servings
8.5 Oz Onion, Yellow
8.5 Oz Celery, Fresh
8.5 Oz Carrot, Fresh
2.5 Oz Margarine, Solids
2 Gal 1 C Soup Broth Chicken f/Base, Prepared
2 3/4 tsp Salt, Iodized
1/2 tsp Pepper, White
1 Lb 7 Oz Tomato, Diced Cnd
14 Oz Green Beans, Cut Frz
14 Oz Corn, Whole Kernel Frz
8.5 Oz Spinach, Chopped Frz
1 Lb 11 Oz Chicken, Meat Pulled Ckd
1/4 C Parsley, Dried
1 C Soup Broth, Chicken f/Base, Cold
1/2 C Cornstarch
2/3 C Base, Chicken Paste LS G-F
2 Gal 2 C Water, Tap
100 Servings
1Lb 1 Oz Onion, Yellow
1lb 1 Oz Celery, Fresh, Diced
1lb 1 Oz Carrot, Fresh, Diced
5 Oz Margarine, Solids
4 Gal 3 C Soup Broth Chicken f/Base. Prepared
1 TBSP 2 tsp Salt, Iodized
3/4 tsp Pepper, White
2 Lb 14 Oz Tomato, Diced Cnd
1 Lb 12 Oz Green Beans, Cut Frz
1 Lb 12 Oz Corn, Whole Kernel Frz
1 Lb 1 Oz Spinach, Chopped Frz
3 Lb 6 Oz Chicken, Meat Pulled Ckd
1/2 Cp Parsley, Dried
2 1/8 C Soup Broth, Chicken f/Base, Cold
1 C Cornstarch
1 1/3 C Base, Chicken Paste LS G-F
4 Gal 3 C Water, Tap
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Thaw Chicken at <40F. Preprep: Wash Vegetables & remove skin, as appropriate. Dice Onions, Celery & Carrots. Cut Chicken into 1/2 inch pieces. Refrigerate at <40F. In a large soup kettle, saute Onions, Celery, and Carrots in Margarine until tender.
Add 1st amount of Chicken Broth. Bring to a boil.
Add Tomatoes, Green Beans, Corn, Spinach, Chicken, Parsley, Salt and Pepper. Simmer 10 minutes or until Green Beans are tender.
Combine second portion of Chicken Broth with Cornstarch. Mix until smooth. Bring Soup to a boil. Stir in Cornstarch slurry. Stir until soup begins to thicken. CCP -- Maintain >140F for only 4 hrs.
CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food
quality.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Heat Water and add Base, stirring until well dissolved, heated to *internal temp of 145F/62C held for 15 sec.
CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
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