Source: U.S. Department of Defence
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Chicken Noodle Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 002 01
CHICKEN NOODLE SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
62 cal
6g
4g
2g
7 mg
1997 mg
31 mg
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.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 62 cal |
| Carbohydrates: | 6g |
| Protein: | 4g |
| Fat: | 2g |
| Cholesterol: | 7 mg |
| Sodium: | 1997 mg |
| Calcium: | 31 mg |
| 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence