Cream of Chicken Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
6

A hearty cream of chicken soup made with onions, celery, minced garlic and MINOR’S® Natural Gluten Free Chicken Base. Offer this rustic dish and you’ll have an option that appeals to nearly every audience.

Ingredients

Butter   1 oz,  2 tbsp
Onions, small diced  2 oz,  ½ cup
Celery, small diced  2 oz,  ½ cup
Garlic, minced, dried  ¼ oz,  ½ tbsp
Water  32 oz,  1 qt
Minor’s® Freeze Thaw Thickener   1 oz,  5 tbsp
Minor’s® gluten free chicken base  2 ¼ oz,  3 tbsp
Chicken meat, cooked, diced  8 oz
Milk, 2%  8 oz,  1 cup
Balsamic vinegar  ½ oz,  1 tbsp

Steps

  1. Melt butter in a 2 qt pot over medium heat until melted; add onion and celery and cook for 2-3 minutes or until vegetables are soft.
  2. Mix Minor’s Freeze Thaw Thickener with ½ cup of the water to make slurry, add the remaining water, slurry, garlic, and Minor’s Gluten Free Chicken Base to the pot and bring to a simmer. Cook 3-4 minutes until thickened.
  3. Add remaining ingredients and bring back to a simmer for 2-3 minutes

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

FSD Resources