RECIPE DETAILS
Item ID: SO035
Serving Description: 1 Cup (8oz.)
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: SO035
Serving Description: 1 Cup (8oz.)
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Yields:
Onion= 78%
Celery = 74%
Carrots = 76%
1. Dice carrots, celery, and onion.
2. Make stock from base and water.
3. Cook the rice per package instructions and set aside.
Preparation
1. Saute celery, carrots, and onion in oil.
2. Add the diced chicken and cook for about 5 minutes.
3. Add salt.
4. Add the veggie stock and bring to boil.
5. Bring down to a simmer, add the corn, and simmer for about 30 minuntes.
6. Add the dried basil.
7. If serving same day, add the cooked rice to the soup right before service. Stir to combine.
If preparing ahead or transporting out:
8. Remove the soup from kettle to hotel pans and chill.
9. Transfer soup to one gallon containers (3 qt volume) and label.
10. Freeze.
11. Heat soup to 165 on the day of service.
Serving
Serving = 1 Cup (8oz)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.125 | Meat/Meat Alternative: 1.5 | Calories: 169.62 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 7.35% | |
| Red Orange: 0 | Grains: 0.5 | Sodium: 778.99 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0.125 |
