Chicken or Turkey and Rice Soup

6 servings

CACFP Home Childcare Crediting Information

1 cup (8 fl oz ladle) soup and ¼ cup chicken provides:

  • ⅜ cup vegetable (⅛ cup red/orange vegetable, ¼ cup other vegetable), 1 oz equivalent meat, and 0.5 oz equivalent grains.
Category: Mushrooms | CACFP

Ingredients

Chicken or Turkey and Rice Soup

½ tsp  Old Bay seasoning
⅛ tsp  Onion powder
⅛ tsp  Garlic powder
⅓ tsp  Poultry seasoning
½ cup or 4 oz  Brown rice, long-grain, regular, dry, parboiled
1 qt 3 cup  Water
1 Tbsp  Low-sodium chicken base
⅔ cup or 3 oz  Fresh celery, chopped
1 cup or 4 oz  Frozen carrots, sliced, thawed
¾ cup or 3 oz  Fresh onions, chopped
1 ½ cup or 3 oz  Fresh mushrooms, sliced
1 ⅓ tsp  Dried parsley
⅓ tsp  Ground black or white pepper
⅓ tsp  Dried basil
2 cup or 8 oz  Frozen, cooked diced chicken or turkey, thawed ½” pieces

Chicken or Turkey and Rice Soup Directions

  1. Preheat oven:
    • Conventional oven: 350 °F.
    • Convection oven: 325 °F.
  2. In a medium saucepan, add Old Bay seasoning, onion powder, garlic powder, poultry seasoning, brown rice, water, and chicken base. Stir to combine.
  3. Cook uncovered over medium-high heat. Bring to a boil.
  4. Simmer uncovered over medium heat for 10-15 minutes or until rice is completely cooked.
  5. Using a strainer, remove about ⅓ cup (3 oz) cooked rice. Set aside for step 9.
  6. Add celery, carrots, onions, mushrooms, parsley, pepper, and basil to rice.
  7. Cook uncovered for 10-15 minutes or until soft.
  8. Puree rice and vegetable mixture with a bermixer (immersion blender) for 3-5 minutes until mixture has a smooth consistency.
  9. Fold in reserved rice.
  10. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. (If soup is a little thick add ¼ cup of water at a time until desired consistency ir reached. Stir well.)
  11.  Critical Control Point: Hold for hot service at 140 °F or higher.
  12. Place 2 cups (8 oz) frozen chicken on a small baking sheet (8” x 8” x 2”) lightly coated with pan release spray.
  13. Bake:
    • Conventional oven: 350 °F for 5 minutes.
    • Convection oven: 325 °F for 4 minutes.
  14. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  15. Place 6 individual soufflé cups or small bowls on a cookie sheet.
  16. Place about ¼ cup (1 ½ oz) cooked chicken into each soufflé cup or small bowl.
  17. Portion 1 cup soup (using a 1 cup measuring cup or 8 fl oz ladle) over chicken in soufflé cup or small bowl.
  18. Serve one soufflé cup or small bowl.

Recipe notes

Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).

top