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Recipes

Turkey & Wild Rice Soup

Made With:

Soups

CLASSIC CREAM OF CHICKEN

Diced chicken simmered in its own rich creamy broth.

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Total Time

80 min.

Serving & Size

250 mL (1 cup)

A savoury soup loaded with hearty carrots, celery, asparagus, and diced turkey.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Step 3
Profit Per Day

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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
Ingredients Weight Measure
Weight Measure
Vegetable oil 2 tbsp 30  mL
Onion, diced 2 cups 500  mL
Carrot, diced 2 cups 500  mL
Celery, diced 2 cups 500  mL
Garlic, minced 1 tbsp 15  mL
1. Heat oil in a large pot over medium-high heat. Add in onions, carrots and celery. Sauté for 10 minutes. Add garlic and cook for 3 minutes. stirring often.
Ingredients Weight Measure
Weight Measure
Black Pepper 1/2 tsp 2  mL
Campbell’s® Condensed Cream of Chicken soup 1 can 48 oz. 1  can 1.36 L
Water 6 cups 1  L
2. Add pepper, Campbell’s® Condensed Cream of Chicken Soup and water. Stir well to combine.
Ingredients Weight Measure
Weight Measure
Wild rice, uncooked 1 cup 250  mL
3. Add wild rice and bring to a simmer.  Cover and stir occasionally.  Cook until wild rice is tender, about 45 minutes.

CCP: Heat to a minimum internal temperature of 165°F / 74°C for 1 minute.
Ingredients Weight Measure
Weight Measure
Turkey, cooked, diced 4 cups 1  L
Asparagus, spears, trimmed, cut into 1” diagonal pieces 1 1/2 cups 375  mL
Light cream 2 cups 500  mL
Parsley, fresh, chopped 1 1/2 tbsp 22  mL
4. Once rice is tender, add remaining ingredients, return to a simmer for 5 minutes.

CCP: Hold for hot service at 140°F / 60°C or higher until needed.

To serve, ladle 8 oz. of soup into a serving bowl. Serve immediately.

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