CREAM OF CHICKEN SOUP (CANNED)

Ingredients

Ingredient Weight Measure Issue
SOUP,CONDENSED,CREAM OF CHICKEN 31-1/4 lbs 3 gal 2-1/8 qts
MILK,NONFAT,DRY 1 lbs 1 qts 3 cup
WATER 23 lbs 2 gal 3 qts

Method

1 Place soup in steam-jacketed kettle or stock pot.
2 Reconstitute milk. Stir into soup.
3 CCP: Heat to 165 F. or higher for 15 seconds. DO NOT BOIL. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
149 cal 13 g 6 g 8 g 12 mg 1143 mg 99 mg

Portion

1 Cup

Yield

100


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