Standardized Recipe Form

Recipe Name: Cream of Chicken Soup Major Equipment: steam jacketed kettle
Yield: 250 Cooking Temperature = 180 degrees Fahrenheit
Portion Size: about a cup Cooking Time: 1 hour
Portion Utensils: 8 oz ladle or measuring cup

Ingredient: Amount: Procedure:

Volume/Weight/Count
Butter 11.75 1lb 1. Melt butter in 40 gallon steam jacketed kettle
Onion, chopped 5.25 lb 2. Add onion, celery, and garlic to kettle with melted butter and
Celery, chopped 5.25 lb saute until tender
Garlic, minced 7 oz
All-purpose flour 5.25 lb 3. Add the flour and mix very well and allow to cook for 5
minutes
Milk 2 gallons 4. Add the milk cream and broth and mix well until the mixture
Cream 2 gallons thickens and comes to boil
Broth 11.75 gallons
Cooked Chicken 21 lb 5. Stir in the cooked chicken and heat to 180 degrees Fahrenheit
Salt 7 oz 6. Add seasonings (adjust taste if needed) and cooked 2-3
Black Pepper 5 tbsp minutes
White Pepper 5 tbsp
Cayenne Pepper 2 1/2 tbsp
Variation: Substitute cream for milk for a lighter version/use low fat milk in substitute of regular milk and cream for an even
lighter version