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Doubly Good Chicken Soup (Canned)
Source: U.S. Department of Defence | |
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 SOUPS No.P 022 01
DOUBLY GOOD CHICKEN SOUP (CANNED)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
106 cal
10 g
4g
5g
10 mg
1047 mg
48 mg
Ingredient
Weight
Measure
Issue
SOUP,CONDENSED,CREAM OF CHICKEN
15-3/4 lbs
1 gal 3-1/8 qts
SOUP,CONDENSED,CHICKEN WITH RICE
15-3/4 lbs
1 gal 3-1/4 qts
MILK,NONFAT,DRY
4-3/4 oz
2 cup
23 lbs
2 gal 3 qts
WATER
NUTMEG,GROUND
<1/16th oz
1/8 tsp
Method
1
Add soups to steam-jacketed kettle or stock pot; mix well.
2
Reconstitute milk; stir into combined soups.
3
Add nutmeg; mix well.
CCP: Internal temperature must reach 165 F. or higher for 15 seconds. DO NOT BOIL. CCP: Hold for service at 140 F. or
4
higher.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 106 cal |
| Carbohydrates: | 10 g |
| Protein: | 4g |
| Fat: | 5g |
| Cholesterol: | 10 mg |
| Sodium: | 1047 mg |
| Calcium: | 48 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SOUP,CONDENSED,CREAM OF CHICKEN | 15-3/4 lbs | 1 gal 3-1/8 qts | |
| SOUP,CONDENSED,CHICKEN WITH RICE | 15-3/4 lbs | 1 gal 3-1/4 qts | |
| MILK,NONFAT,DRY | 4-3/4 oz | 2 cup | |
| WATER | 23 lbs | 2 gal 3 qts | |
| NUTMEG,GROUND | <1/16th oz | 1/8 tsp |
| Method: | |
|
1 Add soups to steam-jacketed kettle or stock pot; mix well. 2 Reconstitute milk; stir into combined soups. 3 Add nutmeg; mix well. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. DO NOT BOIL. CCP: Hold for service at 140 F. or 4 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