Chicken Noodle Soup

Yield : 6 qt (6 L) Portions: 24 Portions size: 8 floz (250 mL)

U.S.

Metric

Ingredients

10 oz

300 g

Egg noodles

1.

10 oz

300 g

Cooked chicken meat

6 qt

6 L

Chicken stock

2.

to taste

to taste

Salt

3.

to taste

to taste

White pepper

Cook the noodles in boiling, salted water. (See Procedure for cooking pasta, p. 638.) Drain and rinse in cold water.

Cut the chicken into small dice. Bring the stock to a simmer. Season to taste with salt and white pepper. If stock doesn't have enough flavor, add more stock and reduce to concentrate the flavor. Just before service, add the chicken and noodles to the stock. Let them heat through before serving.

as desired as desired

Chopped parsley

Per serving:

Calories, 70; Protein, 6 g; Fat, 1.5 g (21% cal.); Cholesterol, 25 mg; Carbohydrates, 7 g; Fiber, 0 g; Sodium, 20 mg.

Note: See Chapter 13 (p. 400) for preparing "boiled" chicken and broth for use in soups. Other leftover cooked chicken may also be used.

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