Tip
For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tsp (5 mL) parsley.
Nutrition Facts
Serving Size
Amount Per Serving
Calories 240
% Daily Value
Total Fat 14g
22%
Saturated Fat 8g
40%
Cholesterol 55mg
18%
Sodium 1200mg
50%
Total Carbohydrate 16mg
5%
Dietary Fiber 2g
8%
Protein 13g
26%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time
Not Available
Serving & Size
1 12th recipe
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Nutrition Facts
Nutrition Facts
Serving Size
Amount Per Serving
Calories 240
% Daily Value
Total Fat 14g
22%
Saturated Fat 8g
40%
Cholesterol 55mg
18%
Sodium 1200mg
50%
Total Carbohydrate 16mg
5%
Dietary Fiber 2g
8%
Protein 13g
26%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit
Step 1
Profit Per Serving
Step 1
| - | = |
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Step 2
Profit Per Meal
Step 2
| × | = |
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Step 3
Profit Per Day
Step 3
| × | = |
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.
| 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. |
