Chicken or Turkey and Rice Soup
6 servings
For 25 & 50 servings, see Recipe notes below.
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.
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
- Preheat oven:
- Conventional oven: 350 °F.
- Convection oven: 325 °F.
- In a medium saucepan, add Old Bay seasoning, onion powder, garlic powder, poultry seasoning, brown rice, water, and chicken base. Stir to combine.
- Cook uncovered over medium-high heat. Bring to a boil.
- Simmer uncovered over medium heat for 10-15 minutes or until rice is completely cooked.
- Using a strainer, remove about ⅓ cup (3 oz) cooked rice. Set aside for step 9.
- Add celery, carrots, onions, mushrooms, parsley, pepper, and basil to rice.
- Cook uncovered for 10-15 minutes or until soft.
- Puree rice and vegetable mixture with a bermixer (immersion blender) for 3-5 minutes until mixture has a smooth consistency.
- Fold in reserved rice.
- 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.)
- Critical Control Point: Hold for hot service at 140 °F or higher.
- Place 2 cups (8 oz) frozen chicken on a small baking sheet (8” x 8” x 2”) lightly coated with pan release spray.
- Bake:
- Conventional oven: 350 °F for 5 minutes.
- Convection oven: 325 °F for 4 minutes.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Place 6 individual soufflé cups or small bowls on a cookie sheet.
- Place about ¼ cup (1 ½ oz) cooked chicken into each soufflé cup or small bowl.
- Portion 1 cup soup (using a 1 cup measuring cup or 8 fl oz ladle) over chicken in soufflé cup or small bowl.
- Serve one soufflé cup or small bowl.
Notes
Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).
