Turkey Pot Pie Soup with Biscuit

Turkey Pot Pie Soup with Biscuit

SERVING SIZE 1 ⅜ cups soup with 1 biscuit

Turkey Pot Pie Soup with Biscuit

Ingredients SHOW LESS

INGREDIENT

50 PORTIONS

100 PORTIONS

Turkey Tenderloin Medallions

50 Portions 11 lbs. 4 oz.

100 Portions 22 lbs. 8 oz.

Biscuit (2 oz. eq. ea.)

50 Portions 50 ea.

100 Portions 100 ea.

Vegetable oil (USDA or commercial)

50 Portions 2 tbsp.

100 Portions ¼ cup

Onions, raw, ¼

50 Portions 3 lbs. 3 oz. or 2 qt. 1 ½ cups

100 Portions 6 lbs. 6 oz. or 1 gal. 3 cups

Celery, raw, ¼

50 Portions 2 lbs. 14 oz. or 2 qt. 2 cups

100 Portions 5 lbs. 12 oz. or 1 gal. 1 qt.

Thyme leaves, dried

50 Portions 2 tbsp.

100 Portions ¼ cup

Carrots, sliced, no salt added, frozen (USDA or commercial)

50 Portions 2 lbs. 9 oz. or 2 qt. 3 cups

100 Portions 5 lbs. 2 oz. or 1 gal. 1 qt. 2 cups

Corn, whole kernel, no salt added, frozen (USDA or commercial)

50 Portions 2 lbs. 4 ½ oz. or 2 qt.

100 Portions 4 lbs. 9 oz. or 1 gal.

Peas, green, no salt added, frozen (USDA or commercial)

50 Portions 2 lbs. 10 oz. or 2 qt.

100 Portions 5 lbs. 4 oz. or 1 gal.

Potatoes, diced, no salt added, frozen (USDA or commercial)

50 Portions 2 lbs. 13 oz. or 3 qt.

100 Portions 5 lbs. 10 oz. or 1 gal. 2 qt.

Chicken broth, low sodium, canned

50 Portions 1 ½ gal. or 192 fl. oz.

100 Portions 3 gal. or 384 fl. oz.

Flour, white whole-wheat/enriched blend (USDA or commercial)

50 Portions ¾ cup

100 Portions 1 ½ cups

1% milk

50 Portions 2 cups

100 Portions 1 qt.

Directions SHOW MORE

To prepare the soup:

1. Thaw the bags of turkey medallions in the refrigerator the day before use.

2. Prepare the biscuits according to the manufacturer’s directions.

3. Remove the turkey from the refrigerator and chop the medallions into smaller pieces using a pastry cutter or scraper. Set aside.

4. In a large pot or tilt skillet, heat the oil on medium-high heat. Add the onions, celery and thyme. Sauté the mixture for 5–8 minutes or until the onions become opaque.

5. Add the carrots, corn, peas, potatoes and chicken broth. Stir frequently to break up the frozen vegetables. Bring to a boil. Reduce the heat to low and add the turkey. Simmer for 10 minutes.

6. In a bowl, whisk together the flour and milk. Slowly add them to the broth mixture. Cook for 5 more minutes or until the soup slightly thickens. Remove the soup from the heat. (Note: If the soup begins to thicken during holding, add small amounts of hot water as needed.)

7. Serve 1 ⅜ cups (1 8-oz. ladle and 1 3-oz. ladle) of soup with 1 biscuit.

CCP: Heat the poultry to 165° F degrees or higher for 15 seconds. Hold at 140° F degrees or lower.

Nutrients per Serving SHOW MORE

Calories 401 kcal

Total Fat 12 g

Total Dietary Fiber 5 g

Vitamin C 18 mg

Saturated Fat 7.4 g

Trans Fat 0 g

Protein 28 g

Iron 2 mg

Sodium 938 mg

Cholesterol 46 mg

Vitamin A 3,420 IU

Sugars 7 g

Carbohydrate 47 g

Calcium 47 mg

Component

Meat/Meat ALT 2 oz. eq.

Grain 2 oz. eq.

Fruit

Vegetable ¾ cup

Milk

Serve with confidence.®

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