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Chicken Noodle Soup with Vegetables (Dehydrated)
Source: U.S. Department of Defence

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SOUPS No.P 018 03
CHICKEN NOODLE SOUP WITH VEGETABLES (DEHYDRATED)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
89 cal
14 g
5g
2g
3 mg
1826 mg
55 mg
Ingredient
Weight
Measure
Issue
SOUP,DEHYDRATED,CHICKEN NOODLE
4-3/4 lbs
3 qts 2 cup
WATER,BOILING
54-1/3 lbs
6 gal 2 qts
VEGETABLES,MIXED,FROZEN
5 lbs
3 qts 1/2 cup
Method
1 Stir soup mix into boiling water. Add frozen mixed vegetables.
2 Return soup mixture to a boil. Cover; simmer 7 minutes or until vegetables are tender. CCP: Internal temperature must reach 165
F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Chicken Noodle Soup with Vegetables (Dehydrated)

Yield: 100 Portion: 1 Cup
Calories: 89 cal
Carbohydrates: 14 g
Protein: 5g
Fat: 2g
Cholesterol: 3 mg
Sodium: 1826 mg
Calcium: 55 mg

Ingredient Weight Measure Issue
SOUP,DEHYDRATED,CHICKEN NOODLE 4-3/4 lbs 3 qts 2 cup
WATER,BOILING 54-1/3 lbs 6 gal 2 qts
VEGETABLES,MIXED,FROZEN 5 lbs 3 qts 1/2 cup

Method:
1 Stir soup mix into boiling water. Add frozen mixed vegetables.
2 Return soup mixture to a boil. Cover; simmer 7 minutes or until vegetables are tender. 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.

https://theodora.com/recipies/soups/chicken_noodle_soup_with_vegetables_dehydrated.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence