Chicken or Turkey and Rice Soup - USDA Recipe H-020A for Schools

Chicken or Turkey and Rice Soup - USDA Recipe H-020A for Schools
Rating: 
Makes: 50 or 100 Servings

Description



Old bay spice
1 Tbsp 1 tsp
2 Tbsp 2 tsp

1. In a medium stock pot, add old bay spice, onion powder, garlic powder, poultry seasoning, brown rice, water, and chicken base. Cook uncovered over medium-high heat. Bring to a boil.

Onion powder
1 tsp
2 tsp

2. Simmer uncovered over medium heat for 10-15 minutes or until rice is completely cooked. Remove 2 cups 1 Tbsp (about 12 oz) rice. Set aside for step 5. Recommended to cook in batches of 25.

Garlic powder
1 tsp
2 tsp
Poultry seasoning
1 Tbsp
2 Tbsp
Brown rice, long-grain, regular, dry, parboiled
1 lb 14 oz
1 qt 2/3 cup 2 Tbsp
3 lb 12 oz
2 qt 1 1/2 cups 1 Tbsp 1 tsp
Water
3 gal 2 cups
7 gal
Low-sodium chicken base
1/4 cup 2 Tbsp
3/4 cup
*Fresh celery, chopped
10 oz
1 3/4 cups 3 Tbsp 1 tsp
1 lb 4 oz
3 3/4 cups 2 Tbsp 2 tsp

3. Add celery, carrots, onions, mushrooms, parley, pepper, and basil. Cook uncovered for 10-15 minutes or until soft.

Frozen carrots, sliced, thawed
1 lb 12 oz
1 qt 1/4 cup 2 Tbsp
3 lb 8 oz
2 qt 3/4 cup
*Fresh onions, chopped
1 lb 12 oz
1 3/4 cups
3 lb 8 oz
3 1/2 cups
*Fresh mushrooms, sliced
1 lb 12 oz
2 qt 1 Tbsp 1 tsp
3 lb 8 oz
1 gal 2 Tbsp 2 tsp
Dried parsley
1/4 cup
1/2 cup
Ground black or white pepper
1 Tbsp
2 Tbsp
Dried basil
1 Tbsp
2 Tbsp

4. Puree ingredients in stock pot with a bermixer for 3-5 minutes until mixture has a smooth consistency.

5. Fold in remaining rice.

6. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

7. Pour 1 gal 1 qt (about 10 lb 14 oz) soup into a half steam table pan (12 3/4" x 10 1/2" x 6"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

8. Critical Control Point: Hold for hot service at 135 °F or higher.

9. Set aside for step 16.

Frozen, cooked diced chicken or turkey, thawed 1/2" pieces
4 lb 8 oz
3 qt 3 1/2 cups
9 lb
1 gal 3 qt 3 cups

10. Transfer 1 qt 3 3/4 cups (about 2 lb 4 oz) chicken onto a steam table pan (12" x 20" x 2 1/2") lightly coated with pan release spray. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

11. Bake: Conventional oven: 350 °F for 3-5 minutes. Convection oven: 325 °F for 2-3 minutes.

12. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

13. Place 25 individual souffle cups on a sheet pan (18" x 26" x 1"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

14. Place 1/4 cup 2 1/2 tsp (about 1.4 oz) cooked chicken into each souffle cup.

15. Critical Control Point: Hold for hot service at 135 °F or higher.

16. Portion soup with 8 fl oz spoodle (1 cup), and serve 1 souffle cup of chicken.

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

Serving

NSLP/SBP Crediting Information: 1 cup (8 fl oz spoodle) and 1 souffle cup of chicken provide 1.25 oz equivalent meat/meat alternate, 1/4 cup additional vegetable, 1/8 cup additional vegetable, and .5 oz equivalent grains.

CACFP Crediting Information: 1 cup (8 fl oz spoodle) and 1 souffle cup of chicken provide 1.25 oz meat/meat alternate, 3/8 cup vegetable, and .5 servings grains/bread.

 

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