Knorr 100% Soup Country Chicken & Vegetable 4 x 2.4L
A ready prepared chicken and vegetable soup with carrot, leek, celery and shallots.+ See all product details
Full product information
Nuitrition and allergens
Water, vegetables (12%) [carrot (4.6%), leek (3.9%), CELERY (2.6%), shallots (1.3%)], chicken (4.6%) , CHEESE [skimmed MILK, CREAM, BUTTERMILK powder, salt, garlic, pepper, herbs, MILK protein, starter culture], modified corn starch, olive oil, WHEAT flour, salt, yeast extract (contains BARLEY), EGG yolk, BUTTER oil, potassium chloride, herbs (parsley, bay leaf), flavourings, maltodextrin, fructose, garlic paste, nutmeg, white wine extract, balsamic vinegar powder (grape must, wine vinegar). May contain mustard.
|Typical values||Per 100 g as sold||Per 100 ml as sold||Per portion|
|Energy kJ||203 kJ||- kJ||508 kJ|
|Energy kcal||47 kcal||- kcal||118 kcal|
|Fat||2.8 g||- g||7.0 g|
|Saturates||0.9 g||- g||2.3 g|
|Carbohydrate||3.8 g||- g||9.5 g|
|Sugars||0.6 g||- g||1.5 g|
|Fibre||0.5 g||- g||1.3 g|
|Protein||1.8 g||- g||4.5 g|
|Salt||0.71 g||- g||1.83 g|
*% of Reference Intake of an average adult (8400kj/2000kcal)
- No added MSG
- No artificial colours
- No artificial flavours
- No artificial preservatives
- Contains celery and its derivatives
- May contain mustard and its derivatives
- Contains milk and its derivatives
- Contains eggs and their derivatives
- Cereals containing gluten and their derivatives
Key product information
A ready prepared chicken and vegetable soup with carrot, leek, celery and shallots.
ON THE HOB: Open the pouch. Pour contents into the pan, heat product to a minimum temperature of 75°C. Stir from time to time. COMBI-STEAMER OVEN: Pre-heat the combi-steamer oven to 95°C, 100% steam. Place the unopened pouch in a perforated tray suitable for use in the combi-steamer oven. Heat for 30 minutes at max. 95°C, 100% steam. Remove immediately from combisteamer oven, open & transfer contents to serving unit. Ensure that the temperature of the contents is > 75°C. WATER BATH: Place the unopened pouch into a water bath (95°C). Heat through for 30 minutes. Remove from water bath, open & transfer product to serving unit. Ensure that the temperature of the product is > 75°C. HOLDING THE PRODUCT IN A BAIN MARIE: Product should be held at or above 70°C for a maximum of 4 hours & stirred frequently to ensure even heat distribution. Prepare only the amount needed for one service period & do not add fresh product to older batches.
40 x 250g portions
- Bain Marie stable
Store in a cool dry place. Once opened refrigerate any unused product and keep for max. 72 hours at max. 7°C.
If pouches remain unopened after heating, they can be cooled down to < 10°C (following HACCP rules) and reheated to above > 75°C for use within 24 hours.