Source: MRS 2015
MRS: 820 — Soups (800s)

Chicken Noodle Soup and Sandwich

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2½ oz. eq. whole grains
Number of Portions: 100  Size of Portion: 1 cup of soup and 1 sandwich
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Water, Boiling, Municipal
6  gallon(s)
Base, Chicken, Low Sodium, #2501
1  pound(s) + 3 1/4 ounce(s)
Celery, Fresh, Diced, #4005
2  quart(s) + 3 1/2 cup(s)
Carrots, Raw, Mini, Peeled, #4002
1  quart(s) + 3/4 cup(s), diced
Onions, Chopped, Dehydrated, #2738
2  cup(s)
Parsley, Dried, Chopped, #2717
1/2 cup(s)
Pepper, Black, Ground, #2718
2  teaspoon(s)
Poultry Seasoning, #2721
2  tablespoon(s)
Pasta, Egg Noodle, Medium, #2131
2  pound(s) + 8  ounce(s)
Chicken, Diced, Cooked, IQF, #1019
6  pound(s) + 12  ounce(s)
Peanut Butter, Smooth Style, #2252
2 1/4 cup(s)
Jelly, Apple,Bulk, #2246
2 1/4 cup(s)
Cheese, American, Grated/Shredded, #1307
1  pound(s) + 10  ounce(s)
Mayonnaise, Reduced Calorie, Bulk, #2249
1  cup(s)
Pimentos, Diced, Canned, #2817
1/3 cup(s) + 2  teaspoon(s)
Pan Release Spray, Vegetable Oil, #2514
2  gram(s)
Cheese, American Process, Sliced, #1308
1  pound(s) + 9 1/4 ounce(s)
Soy Butter and Jelly Sandwich, #1118
25  sandwich(s)
Bread, WGR, #1225
150  slice(s)
DIRECTIONS

1.

FOR CHICKEN NOODLE SOUP:

  • Make chicken stock by stirring chicken stock into boiling water until the chicken stock dissolves.
  • Add celery, carrots, onions, parsley flakes, pepper and poultry seasoning to chicken stock.
  • Bring mixture to a boil, then reduce heat and cover. Simmer for 20 minutes.
  • Add noodles and chicken to soup.
  • Cover and simmer for 10 minutes or until noodles are tender.
  • Hold until ready for service.

CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
CCP:  After noodles are cooked, hold and maintain product at a minimum temperature of 135 degrees F.

2.

TO ASSEMBLE PEANUT BUTTER AND JELLY SANDWICH:

  • Mix peanut butter and jelly with mixer.
  • Place 24 slices of whole wheat bread on each sheet pan, 4 down and 6 across.
  • Spread a #20 (3 1/3 tablespoon) scoop peanut butter/jelly mixture on each slice of bread.
  • Top with a second slice of whole wheat bread.
  • Cut each sandwich diagonally in half. Cover pan tightly with plastic wrap to maintain freshness.
  • Place under refrigeration until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

3.

TO ASSEMBLE PIMENTO CHEESE SANDWICH:

  • Combine shredded cheese, mayonnaise, and pimento. Mix lightly until well blended.
  • Place 24 slices of whole wheat bread on each sheet pan, 4 down and 6 across.
  • Portion with #12 scoop (1/3 cup) of pimento cheese on each slice of bread.
  • Top with second slice of whole wheat bread.
  • Cut each sandwich diagonally in half. Cover pan tightly with plastic wrap to maintain freshness.
  • Place under refrigeration until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

4.

TO ASSEMBLE GRILLED CHEESE:

  • Spray sheet pans (18" x 26" x 1") with food release spray or line sheet pans with pan liners.
  • Place 24 slices of whole wheat bread on each sheet pan, 4 down and 6 across.
  • Lay 1 ounce (two ½-ounce slices) of cheese on each slice of bread.
  • Top with second slice of whole wheat bread.
  • Spray tops of sandwiches with butter flavored pan release spray.
  • Cover each sheet pan with a second sheet pan to increase browning.
  • Bake until lightly browned: Conventional oven: 400 degrees F for 15 - 20 minutes; Convection oven:   350 degrees F for 10 - 15 minutes.
  • Prepare in batches to maintain quality.DO NOT OVERBAKE.
  • Cut each sandwich diagonally in half. Cover with aluminum foil. Cut holes in foil and place in warmer until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F until ready for service. Discard any leftovers.

5.

TO ASSEMBLE SOY BUTTER AND JELLY SANDWICH:

  • Thaw sandwiches according to package directions.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

6.

Portion 1 cup serving of soup with 8 ounce ladle and 1 sandwich for each serving. Each combo provides 2 oz. eq. meat/meat alternate and 2½ oz. eq. whole grains.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for soups and sandwiches.

Miscellaneous Notes

Chicken  Rice Soup- Follow steps 1 and 2.  In step 3, omit noodles and add 2 pounds 13 ounces (1 quart +  2½ cups) rice (for 100 servings). Simmer for 40 minutes.  Continue with step 4.

Turkey and Rice Soup - Substitute turkey for diced chicken. Use the USDA FNS Food Buying Guide for School Meal Programs to determine the amount of turkey to use.

Nutrient analysis must be recalculated for alternate soup recipes.

Nutrients Per Serving
Calories
417
Carbohydrates
45.15 g
Dietary Fiber
4.64 g
Protein
24.92 g
Sodium
665.00 mg
Total Fat
16.79 g
Sat. Fat
5.23 g
Trans Fat
0.00 g