Chicken Rice Soup

 Soups
Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
CHICKEN BROTH 7 gal 2 qts
CHICKEN,COOKED,DICED 1-1/2 lbs
CARROTS,FROZEN,SLICED 1 lbs 3-1/2 cup
CELERY,FRESH,CHOPPED 12-1/8 oz 2-7/8 cup 1 lbs
ONIONS, FROZEN 1 lbs 3-1/2 cup
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
BAY LEAF,WHOLE,DRIED 1/8 oz 2 each
RICE,LONG GRAIN 1-5/8 lbs 1 qts

Method

1 Prepare broth according to package directions. Combine broth, diced chicken, carrots, celery, onions, pepper, and bay leaves in a
steam jacketed kettle or stock pot. Cover; bring to a boil.
2 Add rice and stir. Cover; bring to a boil; reduce heat; simmer for 20 to 25 minutes until chicken is cooked and rice and vegetables
are tender. Remove bay leaves.
3 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
73 cal 9 g 4 g 2 g 7 mg 1997 mg 35 mg

Portion

1 Cup

Yield

100