Chicken Wild Rice Soup - ICAP

20 min

Prep Time

45 min

Cook Time

1 hr 5 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

6 1/2

qt

Water

15

oz

Soup base mix, cream

2 1/2

cup

Base, chicken, low sodium

1

tbsp

Onion powder

1

tbsp

Black pepper, ground

1/2

tsp

Nutmeg, ground

4

cup

Onion, white, fresh, chopped

1

lb

Celery, fresh, diced

2

lb

Carrots, fresh, chopped

32

oz

Rice, wild, dry

3

lb

Chicken breast, frozen, cooked, 1/2" diced, low sodium

Nutrition Info

257.00 g / 9.18 oz per serving.

Recipe Label

Instructions

**Purchase pre-cooked diced chicken OR cook & dice
1. Wash & prepare vegetables.
2. Add 3 quarts water, carrots, celery, onions, & diced chicken to a large pot - cook until vegetables are cooked through.
3.. Cook rice according to package directions.
4. In a seperate pot, bring 3 1/2 quarts water to a boil - add cream soup, chicken base, onion powder, black pepper, & nutmeg.
5. Combine all ingredients together - hold hot until serving time.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.