For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tsp (5 mL) parsley.
Serving & Size
1 12th recipe
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Estimate your profit
Profit Per Serving
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Profit Per Meal
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Profit Per Day
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
Ingredients & Instructions
|1||Prepare soup as directed.|
|2||Sauté chicken, garlic, herbes de Provence, salt and pepper in oil for 8 to 10 minutes or until browned and cooked through.|
|3||Stir chicken mixture into soup; bring to simmer. Cook for about 5 minutes or until heated through. Stir in spinach; cook for 3 to 5 minutes or until wilted. Stir in lemon juice.|