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CREAMY CHICKEN DUMPLING SOUP

BY LAURA ROWELL, 2022-2023 SNA-WI SECRETARY/TREASURER

Number of Portions: 375

Size of Portion: 1 cup

Chick, diced, ckd, frozen – commod-30 lb

Water, municipal – 10 gal

Carrots, cooked from frozen, sliced or crinkl – 10 lb

Onions, frz, chopd, ckd, bld, drnd, wo/ salt – 3 lb

Celery, raw – 10 lb

Base, chicken, ls katy’s kitchen – 32 oz

Parsley, dried – 1 cup

Poultry seasoning – 4 tbsp

Pepper black, ground – 3 tbsp

Dumpling spaetzle, marzetti – 1 (2 cases)

Coarse sea salt – 3 tbsp

1. Wash hands in hand washing sink.

2. Start by mixing the chlcken and cream base with water in kettle. Ensure proper thickness. Add remaining ingredients.

3. Heat until soup reaches proper temperature, 135°F or above.

4. Hold hot, 135° F until serving.

LAURA ROWELL

SNA-WI SECRETARY/TREASURER | LAURROWE@HSSDSCHOOLS.ORG