The Scottish Soup Company - Chicken & Rice Chilled Soup - 600g Tub x 4 Chciken & rice / cock-a-leekie 150 g (Pack of 4)

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The Scottish Soup Company - Chicken & Rice Chilled Soup - 600g Tub x 4 Chciken & rice / cock-a-leekie 150 g (Pack of 4)

Regular Price: US$76.99

Special Price US$64.99

Availability: In stock

Category: Grocery & Gourmet Food Gourmet & Gift Sets Instant Meals & Sides Dry Soup Mixes

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US$129.98

PRODUCT DESCRIPTION Tongmaster supplies only the finest and top quality ingredients. We're experts in the trade having over 40 years experience supplying to butchers, supermarkets and households alike. Our seasoning's and recipe's perfected over time will be a big hit with your family or customers. All Tongmaster products come complete with easy to follow instructions. INGREDIENTS Water, Onion, Leek (10 ), Carrot, Vegetable Stock [Vegetables (Carrot, Onion, Celery, Leek), Water, Garlic, Yeast Extract, Salt, Mixed Herbs (Sage, Parsley, Thyme, Marjoram, Basil, Oregano), Parsley], Long Grain Rice (3 ), Chicken Stock [Chicken, Water], Chicken (3 ), Modified Maize Starch, Salt, White Pepper, Parsley, Mixed Herbs (Sage, Parsley, Thyme, Marjoram, Basil, Oregano). DIRECTIONS directions on pack. See more

Suitable for home freezing, defrost thoroughly and stir well before heating. Storage Instructions: See lid for use by date. Keep refrigerated. Once opened, keep refrigerated and use within 24 hours. Microwave (8050w, Cat E): Break tab, remove lid and stir the soup. Replace the lid without sealing and place onto a microwaveable plate. Heat on full power for 6 minutes 30 seconds, stir half way through heating. Allow to stand for 1 minute after heating and stir thoroughly. Ensure soup is piping hot before serving. Stir before serving. Hob (From Chilled): Empty portioned contents into a saucepan. Heat thoroughly over a moderate heat for 8-9 minutes or until soup is piping hot, stirring continuously. Heat on the hob or in the microwave. A hearty traditional soup packed with chicken fresh veg, also called 'cock-a-leekie'.