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Recipes - Chicken Noodle Soup

Recipe Name

Chicken Noodle Soup

Submitted by

Rebecca Short

Recipe Description

This is a quick chicken noodle soup using pre-cooked diced chicken. Feeds a crowd!

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	45	Cook Time (minutes)	45	Ready In (minutes)	90

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Ingredients
Amt.	Measure	Ingredient



8	tablespoons	unsalted butter, cold
5	large	Onion, chopped
12	stalks large (11	celery
12	large (7-1/4	carrots diced
40	cups	chicken stock, low salted
1	gallon	water, warm
1.5	tablespoons	Soup, chicken broth or bouillon, dehydrated, dry
4	leaves	bay leaf
1.5	teaspoons	thyme, dry, ground
1.5	teaspoons	dried tarragon
1	teaspoon	marjoram, dried
1	tablespoon	Spices, poultry seasoning
1	tablespoon	parsley flakes
1	teaspoon	salt, table
5	pounds, raw	chicken cubed
40	ounces	medium egg noodles

Steps

Sequence	Step

1	In a food processor, finely dice up the onions and celery in batches. Using a large pot, melt butter and add the onions and celery. Saute for about 10 minutes or until tender. Add the broth and water. Heat up to a boil. Add the diced carrots and reduce heat to a simmer. Add in all the seasonings and chicken base. Simmer for 20 minutes. Add the chicken and cook 15-20 minutes longer. Check for taste and add more seasoning as necessary. Meanwhile, cook egg noodles in water for about 6 minutes. Spray a large, deep chaffing with baking spray. Add the cooked egg noodles (drained) to the pan, then add the broth mixture. Place chaffing pan in warmer prior to adding liquid. Then stir. Move the warmer carefully over to the line. Serve hot. Makes about 65- 8 oz. portions.

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