Soups
Chicken Noodle Soup
Chicken, carrot, celery and onion with short pieces of fettuccine, in a broth thickened with GEN II Roux.
- Makes
- 3/4 gallon (96 oz)
Method
- In a two-gallon stock pot, sauté vegetables & vegetables in the slightest of vegetable oil for 35 minutes.
- Add stock base and seasoning… simmer for 20 minutes.
- Prepare the slurry and add to the simmering soup… stir until it returns to a simmer.
- Adjust seasoning to taste.
- Boil off the pasta al dente, drain and rinse.
- Place pasta in a serving dish and add the simmering soup over the top.
- Garnish with chopped parsley and indulge with some fresh grated Romano cheese.
Source: Dottie Foods recipe card (original PDF). Download the original card. Brand names are as written on the card.
