CHICKEN NOODLE SOUP

Yield: 100 Portions

Ingredients Qty
Chicken Stock White 10 gal
Chicken Thigh B/Less 15 lb (Cut in small Dice after cooking)
Garlic fresh 12 oz (chopped)
Blended Olive Oil ½ qt
Bay Leaf Few
Salt to taste
Crushed Black Pepper to taste
Parsley fresh 2 bun (chopped)
Thyme fresh 2 bun (chopped)
Pasta fettuccini 5 lbs
Celery (slant cut1”) 5Lb
Carrot (small dice) 3Lb
Onion yellow (small dice) 5Lb
Leeks (Small Dice – White Parts) 3 lb
Green Peas 10LB

PROCEDURE

 Sauté garlic & Bay leaf in oil. Add chicken and sauté.
 Add rest of the vegetables & sauté; add stock and rest of flavorings. Simmer for ½ hr
or until chicken is cooked.
 Remove chicken from soup and cut in dices.
 Boil Fettuccine and set aside.

Finish & Presentation

Place vegetables, green peas, 1Oz of fettuccini pasta, 2Oz of diced chicken and little broth in
the soup cup.
Hold in alto-sham.
Prior to service flash in salamander and serve. (Note-the broth to be served from the dining
room)
Garnish with chopped parsley.
 BASIC WHITE CHICKEN STOCK

Ingredients Qty
Onion Yellow : 2 lb
Carrots : 2 lb
Celery : 2 lb
Leek Whites : 1 lb
Bay Leaf : Few
Black Pepper Whole : Few
Mushroom Stalks : 1 lb
Bruised Parsley Stalks : ¼ bun
Nutmeg : Grate
Dijon Mustard : 1 oz
Chicken Bones : 50 lb
White Wine : 3 Qt
Thyme Stalks : ¼ Pk
Salt & White Pepper powder : to taste
Water

PROCEDURE

 Cut all vegetables in large chunks.

 Wash bones and vegetables thoroughly.
 Combine all ingredients together, cover with water and slowly bring to simmer.
 Simmer for 2-3 hrs, skimming frequently.
 Strain carefully using a muslin cloth/Chinois and reserve for further use.

Notes
 Do not boil.