Source: U.S. Department of Defence
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Cream of Chicken Soup (Canned)
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 SOUPS No.P 024 01
CREAM OF CHICKEN SOUP (CANNED)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
149 cal
13 g
6g
8g
12 mg
1143 mg
99 mg
Ingredient
Weight
Measure
Issue
SOUP,CONDENSED,CREAM OF CHICKEN
31-1/4 lbs
3 gal 2-1/8 qts
MILK,NONFAT,DRY
1 lbs
1 qts 3 cup
WATER
23 lbs
2 gal 3 qts
Method
1 Place soup in steam-jacketed kettle or stock pot.
2 Reconstitute milk. Stir into soup.
3 CCP: Heat to 165 F. or higher for 15 seconds. DO NOT BOIL. Hold for service at 140 F. or higher.
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https://theodora.com/recipies/soups/cream_of_chicken_soup_canned.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 149 cal |
| Carbohydrates: | 13 g |
| Protein: | 6g |
| Fat: | 8g |
| Cholesterol: | 12 mg |
| Sodium: | 1143 mg |
| Calcium: | 99 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SOUP,CONDENSED,CREAM OF CHICKEN | 31-1/4 lbs | 3 gal 2-1/8 qts | |
| MILK,NONFAT,DRY | 1 lbs | 1 qts 3 cup | |
| WATER | 23 lbs | 2 gal 3 qts |
| Method: | |
|
1 Place soup in steam-jacketed kettle or stock pot. 2 Reconstitute milk. Stir into soup. 3 CCP: Heat to 165 F. or higher for 15 seconds. DO NOT BOIL. 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