3. Stir in potatoes, zucchini, corn and chicken: return to a simmer. Cook for 35 minutes or until the potatoes are tender, stirring occasionally.
CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds.
Parsley, fresh, chopped
4. Portion 1 cup (250 mL) soup in a bowl.
CCP: Hold hot at 140°F (60°C) or higher for service.
5. Garnish with chopped parsley.
Note for pureed diets: puree in small batches in food processor.
Reheat the soup to internal temperature of 140°F (60°C).
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