Made With:
Tip
Pureed Diet: Puree soup in small batches in food processor. Reheat the soup, internal temperature must reach 74°C (165°F) for a minimum of 15 seconds. HACCP Steps: 1. If soup is to be used immediately, hold at 60°C (140°F). 2. If soup is to be used the next day, it must reach 20°C (68°F) within 2 hours or 4°C (40°F) within 4 hours. 3. Soup may be held under refrigeration <4°C (40°F) for a maximum of 4 days. 4. Soup may be reheated one time only, internal temperature must reach 74°C (165°F) for a minimum of 15 seconds.
Total Time
30 min.
Serving & Size
8 oz / 250 mL
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Combining Campbell’s® Condensed Cream of Chicken soup with diced chicken and beans creates a hearty, satisfying meal.
Nutrition Facts
Nutrition Facts
Step 1
Profit Per Serving
| - | = |
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Step 2
Profit Per Meal
| × | = |
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Step 3
Profit Per Day
| × | = |
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
| Ingredients | Weight | Measure | Instructions |
Ingredients & Instructions
| Ingredients | Weight | Measure | Instructions | ||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
||||||||||||||||||||||||||||||||
|
|
||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||
