Chicken or Turkey Vegetable Soup - USDA Recipe H-040B for Schools

Chicken or Turkey Vegetable Soup - USDA Recipe H-040B for Schools
Rating: 
Makes: 50 or 100 Servings
Frozen, cooked diced chicken, thawed 1/2" pieces
1 lb 10 oz
1 qt 1 1/2 cups 1 Tbsp 2 1/3 tsp
3 lb 4 oz
2 qt 3 cups 3 Tbsp 1 2/3 tsp

1. In a large stock pot add chicken, chicken broth, tomatoes, celery, onions, pepper, parsley, garlic powder, sugar, onion powder, old bay spice, salt-free seasoning, and dried oregano. Cook uncovered over medium-high heat for 2 minutes. Bring to a boil.

OR
Frozen, cooked diced turkey, thawed, 1/2" pieces
1 lb 8 oz
1 qt 1 cup 2 Tbsp 2 1/2 tsp
3 lb
2 qt 2 1/4 cups 1 Tbsp 2 tsp
Low-sodium chicken broth
1 gal
2 gal
Canned no-salt-added diced tomatoes, undrained
6 lb 6 oz
2 qt 3 cups (approx. 1 No. 10 can)
12 lb 12 oz
1 gal 1 qt 2 cups (approx. 2 No. 10 cans)
*Fresh celery, chopped
10 oz
2 cups
1 lb 4 oz
1 qt
*Fresh onions, chopped
1 lb
1 cup
2 lb
2 cups
Ground black or white pepper
1 tsp
2 tsp
Dried parsley
1/4 cup
1/2 cup
Garlic powder
2 Tbsp
1/4 cup
Sugar
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Onion powder
2 Tbsp
1/4 cup
Old Bay Seasoning
2 Tbsp
1/4 cup
Salt-free seasoning
2 Tbsp
1/4 cup
Dried oregano
2 Tbsp
1/4 cup

2. Reduce heat to medium and cover. Simmer for 20 minutes.

Frozen corn, thawed, drained
1 lb
2 3/4 cups 2 tsp
2 lb
1 qt 1 1/2 cups 1 Tbsp 1 tsp

3. Add corn, peas and carrots, and green beans. Cover and simmer over medium heat for 15 minutes or until vegetables are tender.

Frozen peas and carrots, thawed, drained
2 lb 4 oz
1 qt 3 1/4 cups
4 lb 8 oz
3 qt 2 1/2 cups
Frozen green beans
15 oz
2 3/4 cups 2 tsp
1 lb 14 oz
1 qt 1 1/2 cups 1 Tbsp 1 tsp

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

5. Pour 1 gal (about 10 lb) soup into a half steam table pan (12 ¾” x 10 ½” x 6”). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

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

7. Portion with 8 fl oz spoodle (1 cup).

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:  One cup (8 fl oz spoodle) provides .5 oz equivalent meat/meat alternate, 1/8 cup red/orange vegetable, 1/8 cup other vegetable,  and 1/4 cup additional vegetable.   
                                                                                                                                                                      
CACFP Crediting Information:  One cup (8 fl oz spoodle) provides .5 oz meat/meat alternate and 1/2 cup vegetable.
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