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Bistro-Style Chicken Noodle Soup
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| Yield: 1 gallon |
| Serves: 16 |
| Serving Size: 8 fl. oz. |
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Ingredients
- 3 1/2 qt. Water
- 3 oz. CUSTOM CULINARY GOLD LABEL SAVORY ROASTED CHICKEN BASE
- 1 cup Red onions, julienne cut
- 1 1/2 cups Celery, thin sliced
- 1 1/2 cups Carrots, shredded
- 1 1/4 lbs. Chicken Breast, cooked and pulled
- 8 oz. Elbow macaroni
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Preparation Instructions
- Bring water and CUSTOM CULINARY GOLD LABEL SAVORY ROASTED CHICKEN BASE to a boil.
- Simmer onions, celery and carrots until tender.
- Add pulled chicken to the broth with the vegetables.
- Cook the macaroni in boiling salted water until tender. Drain and rinse in cold water. Add to the soup and simmer for 15 minutes.
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