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Source: MRS 2014
MRS: 820 — Soups (800s)

Chicken Noodle Soup and Sandwich

Meal Component Contribution:
2 oz. eq. meat/meat alternate, 2 1/2 oz. eq. whole grains
Number of Portions: 100  Size of Portion: 1 cup of soup and 1 sandwich
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains
INGREDIENT
MEASURE (FOR 100 SERVINGS)
Water, Boiling, Municipal
6 gallon(s)
Base, Chicken, Low Sodium, #348
6 pound(s)
Celery, Fresh, Diced, #604
2 quart(s) + 3 1/2 cup(s)
Carrots, Raw, Mini, Peeled, #602
1 quart(s) + 3/4 cup(s), diced
Onions, Chopped, Dehydrated, #278
2 cup(s)
Parsley, Dried, Chopped, #316
1/2 cup(s)
Pepper, Black, Ground, #336
2 teaspoon(s)
Poultry Seasoning, #339
2 tablespoon(s)
Pasta, Egg Noodle, Medium, #296
2 pound(s) + 8 ounce(s)
Chicken, Diced, Cooked, IQF, #17
6 pound(s) + 6 ounce(s)
Peanut Butter, Smooth Style, #286
3 1/2 cup(s)
Jelly, Apple, #10 Can, #172
2 1/4 cup(s)
Cheese, American, Grated/Shredded, #60
1 pound(s) + 10 ounce(s)
Mayonnaise, Reduced Calorie, Bulk, #283
1 cup(s)
Pimentos, Diced, Canned, #276
1/3 cup(s) + 2 teaspoon(s)
Pan Release Spray, Vegetable Oil, #395
2 gram(s)
Cheese, American Process, Sliced, #39
1 pound(s) + 9 1/4 ounce(s)
Soy Butter and Jelly Sandwich, #530
25 sandwich(s)
DIRECTIONS

1.

FOR CHICKEN NOODLE SOUP:

  • Make chicken stock by stirring chicken stock into boiling water until the chicken stock dissolves.
  • Add celery, carrots, onions, parsley flakes, pepper and poultry seasoning to chicken stock.
  • Bring mixture to a boil, then reduce heat and cover. Simmer for 20 minutes.
  • Add noodles and chicken to soup.
  • Cover and simmer for 10 minutes or until noodles are tender.
  • Hold until ready for service.

CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.
CCP:  After noodles are cooked, hold and maintain product at a minimum temperature of 135 degrees F.

2.

TO ASSEMBLE PEANUT BUTTER AND JELLY SANDWICH:

  • Mix peanut butter and jelly with mixer.
  • Place 24 slices of whole wheat bread on each sheet pan, 6 down and 4 across.
  • Spread a #20 (3 1/3 tablespoon) scoop peanut butter/jelly mixture on each slice of bread.
  • Top with a second slice of whole wheat bread.
  • Cut each sandwich diagonally in half. Cover pan tightly with plastic wrap to maintain freshness.
  • Place under refrigeration until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

3.

TO ASSEMBLE PIMENTO CHEESE SANDWICH:

  • Combine shredded cheese, mayonnaise, and pimento. Mix lightly until well blended.
  • Place 24 slices of whole wheat bread on each sheet pan, 6 down and 4 across.
  • Portion with #12 scoop (1/3 cup) of pimento cheese on each slice of bread.
  • Top with second slice of whole wheat bread.
  • Cut each sandwich diagonally in half. Cover pan tightly with plastic wrap to maintain freshness.
  • Place under refrigeration until ready for service.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

4.

TO ASSEMBLE GRILLED CHEESE:

  • Spray sheet pans (18" x 26" x 1") with food release spray or line sheet pans with pan liners.
  • Place 24 slices of whole wheat bread on each sheet pan, 6 down and 4 across.
  • Lay 1 ounce (two 1/2-ounce slices) of cheese on each slice of bread.
  • Top with second slice of whole wheat bread.
  • Spray tops of sandwiches with butter flavored pan release spray.
  • Bake until lightly browned: Conventional oven: 400 degrees F for 15 - 20 minutes; Convection oven:   350 degrees F for 10 - 15 minutes.
  • Prepare in batches to maintain quality.DO NOT OVERBAKE.
  • Cut each sandwich diagonally in half. Cover with aluminum foil. Cut holes in foil and place in warmer until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F until ready for service. Discard any leftovers.

5.

TO ASSEMBLE SOY BUTTER AND JELLY SANDWICH:

  • Thaw sandwiches according to package directions.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers.

6.

Portion 1 cup serving of soup with 8 ounce ladle and 1 sandwich for each serving. Each combo provides 2 oz. eq. meat/meat alternate and 2 1/2 oz. eq. whole grains.

Production Notes

Use commodity products when available.

Nutrients Per Serving
Calories
446
Carbohydrates
44.36 g
Dietary Fiber
4.36 g
Protein
28.39 g
Sodium
1051.19 mg
Total Fat
20.83 g
Sat. Fat
6.10 g
Trans Fat
0.00 g
Updated: 5/27/14
Developed by the Mississippi Department of Education, Office of Child Nutrition Programs
820

© Mississippi Recipes For Success developed by the Mississippi Department of Education, Office of Child Nutrition

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