CHICKEN NOODLE SOUP (DEHYDRATED)

Ingredients

Ingredient Weight Measure Issue
SOUP,DEHYDRATED,CHICKEN NOODLE 4-3/4 lbs 3 qts 2 cup
WATER,BOILING 54-1/3 lbs 6 gal 2 qts

Method

1 Stir soup mix into boiling water.
2 Return soup mixture to a boil. Cover; simmer 7 minutes. Stir occasionally. CCP: Internal temperature must reach 165 F. or higher
for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
74 cal 10 g 4 g 2 g 3 mg 1815 mg 50 mg

Portion

1 Cup

Yield

100


( categories: )