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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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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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence