Chicken And Waffles

Entree Recipe

1:25

Medium

$0.47

$8.60

Print Recipe

Directions

  1. In a 20 qt. stock pot, over high heat, add the canned chicken, chicken soup base, and 1 gallon of water.

  2. Bring the contents of the pot to a boil.

  3. In a separate container, mix the cream soup base with 1 gallon of water and add to the 20 qt. stock pot.

  4. Bring all of the contents of the pot to a boil.

  5. Reduce the heat to low and simmer for 1 hour. The soup will thicken as it simmers. Stir occasionally.

  6. Drain the peas and carrots and add them to the pot. Heat for 10 minutes.

  7. Serve with waffles!*

  8. *Use our Pancake & Waffle Mix (#104PANCAKEGB) to make delicious waffles for serving!

Ingredients

makes 76 Servings for $36.13

1cans

Sweet Peas and Diced Carrots - #10 Can - 6/Case

1

$21.49

3cans

50 oz. Can Boned Chicken  - 6/Case

1

$55.49

1cups

Regal Chicken Soup Base - 13 oz.

1

$2.59

2gals

Water

1

N/A