Ingredients
| Ingredient | Weight | Measure | Issue |
| CHICKEN BROTH | 5 gal | ||
| POTATOES,FRESH,RED BLISS | 4-5/8 lbs | 3 qts 2 cup | 6-1/8 lbs |
| CARROTS,FROZEN,SLICED | 3 lbs | 2 qts 2-5/8 cup | |
| ONIONS,FRESH,CHOPPED | 3 lbs | 2 qts 1/2 cup | 3-1/3 lbs |
| CELERY,FRESH,SLICED | 2 lbs | 1 qts 3-1/2 cup | 2-3/4 lbs |
| PARSLEY,DEHYDRATED,FLAKED | 1 oz | 1-3/8 cup | |
| PEPPER,BLACK,GROUND | 3/8 oz | 1 tbsp | |
| THYME,GROUND | 1/4 oz | 1 tbsp | |
| SAGE,GROUND | 1/8 oz | 1 tbsp | |
| TURKEY,*BNLS,WHITE AND DARK MEAT,DICED | 5 lbs | ||
| PEAS,GREEN,FROZEN | 1-7/8 lbs | 1 qts 2 cup |
Method
1 Prepare chicken broth according to package directions in
steam-jacketed kettle or stock pot.
2 Add potatoes, carrots, onions, celery, parsley, black pepper, thyme, and sage to stock. Stir; bring to a boil; reduce heat; simmer 20
minutes or until the vegetables are tender.
3 Add turkey *OR CHICKEN and peas. Bring to a boil; CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Reduce heat; simmer
5 minutes. CCP: Hold for service at 140 F. or higher.
2 Add potatoes, carrots, onions, celery, parsley, black pepper, thyme, and sage to stock. Stir; bring to a boil; reduce heat; simmer 20
minutes or until the vegetables are tender.
3 Add turkey *OR CHICKEN and peas. Bring to a boil; CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Reduce heat; simmer
5 minutes. CCP: Hold for service at 140 F. or higher.
Nutrition
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
| 91 cal | 10 g | 7 g | 3 g | 13 mg | 1475 mg | 45 mg |
Portion
1 Cup
Yield
100