Chicken Vegetable Soup
(modified from ASFSA Recipe database)

Serving Size: 1 cup  (provides 1 oz m/ma and 1/3 c f/v)
Yield:  50

Ingredients:

• 3# 2 oz cooked chicken, diced
• 1 #10 can tomatoes, crushed, canned, heated
• 2 cups celery, fresh raw, diced
• 3 ozs onions, dehydrated flakes
• 1 tsp black pepper
• 1/4 cup dried parsley
• 2 tbsp garlic powder
• 1/4 #10 can corn, sweet, yellow, canned, drained
• 1/4 #10 can carrots, canned, drained
• 1 3/4 gals + 2 cups chicken stock
• 1/4 #10 can green beans, canned, drained
• 1/4 #10 can peas, canned drained

Instructions:

1. Combine diced cooked chicken, chicken stock, tomatoes, celery, onions, pepper, parsley flakes, and garlic powder in stock pot.  Bring to a boil.
2. Reduce heat and cover.  Simmer for 20 minutes.
3. Add corn, carrots, green beans, and peas.
4. Cover and simmer 15 minutes, or until vegetables are tender.
5. Pour into serving pans.
6. Portion with 8 oz ladle (1 cup)

Nutrients:

Calories 103; cholesterol 26 mg; sodium 1078 mg; dietary fiber 1.61 g; iron 1.21 mg; calcium 26.18 mg; Vit A 181 RE; Vit C 10.48 mg; protein 10.79 g; carbohydrates 10 g; total fat 2.62 g (22.89% calories from fat); saturated fat 0.64 g (5.62% calories from fat)

(analyzed by state agency using NutriKids)

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