MEASURE (FOR 100 SERVINGS)
Water, Boiling, Municipal
Base, Chicken, Low Sodium, #2501
1 pounds + 3 1/4 ounces
Celery, Fresh, Diced, #4005
2 quarts + 3 1/2 cups
Carrots, Raw, Mini, Peeled, #4002
1 quarts + 3/4 cups, diced
Onions, Chopped, Dehydrated, #2738
Parsley, Dried, Chopped, #2717
Pepper, Black, Ground, #2718
Poultry Seasoning, #2721
Pasta, Egg Noodle, Medium, #2131
2 pounds + 8 ounces
Chicken, Diced, Cooked, IQF, #1019
6 pounds + 12 ounces
Bring water to a boil. Stir chicken stock into boiling water until the chicken stock dissolves.
Add celery, carrots, onions, parsley flakes, pepper and poultry seasoning.
Add noodles and chicken. Return to simmer. Cover.
Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
Portion with 8 ounce ladle for 1 cup serving. Each portion provides 1 oz. eq. meat/meat alternate and ½ oz. eq. whole grain.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for soups.
May serve with any of the following sandwiches: Grilled Cheese Sandwich, Pimento Cheese Sandwich, Peanut Butter and Jelly Sandwich, or Uncrustable. One cup of soup and 1 sandwich provides 2 oz eq. meat/meat alternate and 2½ oz. eq. whole grains. To obtain an accurate nutrient analysis, combine nutrient information on this recipe card and the nutrient information from the sandwich of choice.
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.
Stirring soup while it simmers
1 serving of Chicken Noodle Soup
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