Old Fashioned Chicken Pot Pie Soup
Unilever Food Solutions United States
Recipe fact sheet Old Fashioned Chicken Pot Pie Soup
Ingredients (10 servings) Amount
Measure
Name
1.01
oz
Shedd's Buttermatch
1.01
cup
Spanish onion diced
1.01
cup
Carrots large diced
1.01
cup
Celery large diced
1.01
x
Potatoes- Idaho large dices
1.01
x
Sweet potato large dices
1.01
cup
Parsnip large dice
2.01
pt
Knorr Ultimate Roasted Chicken Base 6 x 1 Lb, prepared
1.01
lb
Chicken meat roasted, large diced
4.02
oz
Mushrooms, domestic white, quartered
0.50
cup
Green peas ,frozen
1.01
qt
LeGout Cream Soup Base, prepared
1.01
cup
Heavy cream
1.01
cup
Parsley chopped, for garnish Salt and pepper to taste
Preparation 1. In a large soup pot, melt Shedd's Buttermatch, sweat onion until translucent.
Page 1
© 2017 Unilever Food Solutions - All Rights Reserved service.unileverfoodsolutions.com
04.11.2017
Unilever Food Solutions United States
Recipe fact sheet
2. Add carrots, celery and potatoes. Let cook for 3 minutes. Add prepared Knorr Ultimate Chicken Base, bring to a rapid boil and reduce heat to low. Let cook for 5 minutes or until vegetables are fairly tender but not cooked all the way.
3. Add prepared Knorr Cream Soup Base and diced chicken meat. Reduce heat and let simmer for 5 minutes. Adjust seasoning and consistency if necessary. Add mushrooms, frozen peas and onions, let cook for 5 minutes.
4. Finish with chopped parsley and heavy cream before serving.
Yield: "1 gallon"
Serving Ideas: • Serve with bread • Serve as a meal • Serve with crackers or cheese sticks NOTES: • Use rotisserie chicken instead of cooked chicken. • Chicken can be cooked days ahead of time. • Any kind of root vegetable works well. Try multi-colored carrots or potatoes for more colorful soup. • Fresh herbs like sage, oregano, basil etc. can be used to give distinct notes of herbs. • Vegetables should be fork tender and not mushy. • Use leftover roast turkey or mix both for a different taste.
Page 2
© 2017 Unilever Food Solutions - All Rights Reserved service.unileverfoodsolutions.com
04.11.2017
Recipe fact sheet Old Fashioned Chicken Pot Pie Soup
Ingredients (10 servings) Amount
Measure
Name
1.01
oz
Shedd's Buttermatch
1.01
cup
Spanish onion diced
1.01
cup
Carrots large diced
1.01
cup
Celery large diced
1.01
x
Potatoes- Idaho large dices
1.01
x
Sweet potato large dices
1.01
cup
Parsnip large dice
2.01
pt
Knorr Ultimate Roasted Chicken Base 6 x 1 Lb, prepared
1.01
lb
Chicken meat roasted, large diced
4.02
oz
Mushrooms, domestic white, quartered
0.50
cup
Green peas ,frozen
1.01
qt
LeGout Cream Soup Base, prepared
1.01
cup
Heavy cream
1.01
cup
Parsley chopped, for garnish Salt and pepper to taste
Preparation 1. In a large soup pot, melt Shedd's Buttermatch, sweat onion until translucent.
Page 1
© 2017 Unilever Food Solutions - All Rights Reserved service.unileverfoodsolutions.com
04.11.2017
Unilever Food Solutions United States
Recipe fact sheet
2. Add carrots, celery and potatoes. Let cook for 3 minutes. Add prepared Knorr Ultimate Chicken Base, bring to a rapid boil and reduce heat to low. Let cook for 5 minutes or until vegetables are fairly tender but not cooked all the way.
3. Add prepared Knorr Cream Soup Base and diced chicken meat. Reduce heat and let simmer for 5 minutes. Adjust seasoning and consistency if necessary. Add mushrooms, frozen peas and onions, let cook for 5 minutes.
4. Finish with chopped parsley and heavy cream before serving.
Yield: "1 gallon"
Serving Ideas: • Serve with bread • Serve as a meal • Serve with crackers or cheese sticks NOTES: • Use rotisserie chicken instead of cooked chicken. • Chicken can be cooked days ahead of time. • Any kind of root vegetable works well. Try multi-colored carrots or potatoes for more colorful soup. • Fresh herbs like sage, oregano, basil etc. can be used to give distinct notes of herbs. • Vegetables should be fork tender and not mushy. • Use leftover roast turkey or mix both for a different taste.
Page 2
© 2017 Unilever Food Solutions - All Rights Reserved service.unileverfoodsolutions.com
04.11.2017
