CHICKEN NOODLE SOUP WITH VEGETABLES (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
VEGETABLES,MIXED,FROZEN 5 lbs 3 qts 1/2 cup

Method

1 Stir soup mix into boiling water. Add frozen mixed vegetables.
2 Return soup mixture to a boil. Cover; simmer 7 minutes or until vegetables are tender. 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
89 cal 14 g 5 g 2 g 3 mg 1826 mg 55 mg

Portion

1 Cup

Yield

100


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