At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.
Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.
PREP TIME: 10min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||%|
|Saturated Fat 1g||%|
|Total Carbs 14g||%|
|Dietary Fiber 3g||%|
|Vitamin A 110%|
|Vitamin C 40%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp.olive oil
1/4 tsp.black pepper
3 celery stalks, sliced (about 1cup)
2 medium carrots, sliced (about 1 cup)
1 small onion, chopped (about 1 cup)
1 tbsp.fresh dill, or 1 teaspoon dried dill
1 bay leaf
6 cuplow sodium chicken stock
1 (10 ounce) package zucchini noodles or 2 medium zucchini, spiralized
Pour the olive oil into the pot of your pressure cooker. Select the "brown" or "sauté" setting and heat until hot. Add the diced chicken and season with salt and pepper. Sauté until the chicken starts to brown, about 5 minutes. Then add the celery, carrots and onions. Sauté until vegetables are slightly tender, another to 2 to 3 minutes.
Add the chicken stock to the cooker and season with the dill and bay leaf. Stir to combine.
Place the lid on the pressure cooker and lock into place. Set the cooker on HIGH and the timer for 5 minutes. The cooker will take about 8 to 10 minutes to come up to pressure. After 5 minutes, allow the cooker to vent naturally for 2 to 3 minutes, then turn the valve to "quick release".
Unlock the pressure cooker lid and stir in the zucchini noodles. The soup will be hot enough to soften the zucchini. Let stand for 5 minutes and then serve!
TIP: If you're spiralizing your own zucchini, you might need to cut them into manageable lengths...otherwise you might just get one long noodle!
Pressure Cooker Chicken Zoodle SoupAdd Your Comment