CHICKEN NOODLE SOUP

Ingredients

Ingredient Weight Measure Issue
CHICKEN BROTH 7 gal 2 qts
CHICKEN,COOKED,DICED 1-1/2 lbs
CARROTS,FROZEN,SLICED 1 lbs 3-1/2 cup
CELERY,FRESH,CHOPPED 12-2/3 oz 3 cup 1-1/8 lbs
ONIONS, FROZEN 1 lbs 3-1/2 cup
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
BAY LEAF,WHOLE,DRIED 1/8 oz 2 each
SPAGHETTI NOODLES,DRY 1 lbs 1 qts 3/8 cup

Method

1 Prepare chicken broth according to directions. Combine chicken broth, diced chicken, carrots, celery, onions, pepper, and bay
leaves in a steam jacketed kettle or stock pot. Cover; bring to a boil.
2 Add noodles and stir. Cover; bring to a boil; reduce heat; simmer for 15 to 20 minutes, stirring occasionally until chicken is
cooked and noodles and vegetables are tender. Remove bay leaves. CCP: Internal temperature must reach 165 F. or higher for 15
seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
62 cal 6 g 4 g 2 g 7 mg 1997 mg 31 mg

Portion

1 Cup

Yield

100


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