Source: U.S. Department of Defence
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Chicken Gumbo Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 010 00
CHICKEN GUMBO SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
117 cal
14 g
5g
5g
7 mg
1376 mg
49 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,CHOPPED
1 lbs
2-7/8 cup
1-1/8 lbs
MARGARINE
1 lbs
2 cup
FLOUR,WHEAT,GENERAL PURPOSE
14-1/3 oz
3-1/4 cup
GARLIC POWDER
1/8 oz
1/8 tsp
CHICKEN BROTH
4 gal 2 qts
CHICKEN,COOKED,DICED
1-1/2 lbs
TOMATOES,CANNED,DICED,INCL LIQUIDS
13-3/4 lbs
1 gal 2 qts
CELERY,FRESH,CHOPPED
1-2/3 oz
1/4 cup 2-2/3 tbsp
2-1/4 oz
2-1/2 lbs
1 qts 2 cup
OKRA,FROZEN,CUT
PEPPERS,GREEN,FRESH,CHOPPED
1-1/2 lbs
1 qts 1/2 cup
1-7/8 lbs
1 lbs
2-3/8 cup
RICE,LONG GRAIN
BAY LEAF,WHOLE,DRIED
1/8 oz
5 each
PAPRIKA,GROUND
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
THYME,GROUND
<1/16th oz
1/8 tsp
Method
1
Saute onions in margarine or butter until tender.
2
Blend flour with onion-fat mixture to form a roux using wire whip; add garlic powder.
3
Prepare broth according to package directions. Add broth to roux, stirring constantly. Bring to a boil; reduce heat.
4
Add chicken, tomatoes, celery, okra, peppers, rice, bay leaves, paprika, pepper, and thyme; mix well.
5
Bring to a boil; reduce heat; simmer 30 minutes. Remove bay leaves. CCP: Internal temperature must reach 165 F. or higher for
15 seconds. Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 117 cal |
| Carbohydrates: | 14 g |
| Protein: | 5g |
| Fat: | 5g |
| Cholesterol: | 7 mg |
| Sodium: | 1376 mg |
| Calcium: | 49 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,CHOPPED | 1 lbs | 2-7/8 cup | 1-1/8 lbs |
| MARGARINE | 1 lbs | 2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 14-1/3 oz | 3-1/4 cup | |
| GARLIC POWDER | 1/8 oz | 1/8 tsp | |
| CHICKEN BROTH | 4 gal 2 qts | ||
| CHICKEN,COOKED,DICED | 1-1/2 lbs | ||
| TOMATOES,CANNED,DICED,INCL LIQUIDS | 13-3/4 lbs | 1 gal 2 qts | |
| CELERY,FRESH,CHOPPED | 1-2/3 oz | 1/4 cup 2-2/3 tbsp | 2-1/4 oz |
| OKRA,FROZEN,CUT | 2-1/2 lbs | 1 qts 2 cup | |
| PEPPERS,GREEN,FRESH,CHOPPED | 1-1/2 lbs | 1 qts 1/2 cup | 1-7/8 lbs |
| RICE,LONG GRAIN | 1 lbs | 2-3/8 cup | |
| BAY LEAF,WHOLE,DRIED | 1/8 oz | 5 each | |
| PAPRIKA,GROUND | 1/8 oz | 1/3 tsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| THYME,GROUND | <1/16th oz | 1/8 tsp |
| Method: | |
|
1 Saute onions in margarine or butter until tender. 2 Blend flour with onion-fat mixture to form a roux using wire whip; add garlic powder. 3 Prepare broth according to package directions. Add broth to roux, stirring constantly. Bring to a boil; reduce heat. 4 Add chicken, tomatoes, celery, okra, peppers, rice, bay leaves, paprika, pepper, and thyme; mix well. 5 Bring to a boil; reduce heat; simmer 30 minutes. Remove bay leaves. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence