Chicken rice soup

Yield: 100 Servings

Measure Ingredient
7½ gallon WATER; HOT
1 pounds CARROTS FRESH
1 pounds CELERY FRESH
1 pounds ONIONS DRY
1¾ pounds RICE 10LB
1½ pounds SOUP GRAVY BASE CHICKEN
2 teaspoons PEPPER BLACK 1 LB CN
2 BAY LEAVES

1. RECONSTITUTE SOUP AND GRAVY BASE.

2. ADD CELERY, ONIONS, CARROTS, BAY LEAVES, SALT AND PEPPER. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES.

3. ADD RICE. SIMMER, STIRRING FREQUENTLY, ABOUT 15 MINUTES OR UNTIL RICE IS

TENDER. REMOVE BAY LEAVES.

NOTE: 1. IN STEP 2: 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB DICED CARROTS.

NOTE: 2. IN STEP 2, 2 OZ (⅔ CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.

Recipe Number: P00200

SERVING SIZE: 1 CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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