COOKING FOR A CROWD - CHICKEN SOUP
3 gallons Chicken Stock
8 ounces onion, chopped
8 ounces celery, chopped
1 pound noodles
8 ounces margarine, melted
4 ounces all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
24 ounces cooked chicken, diced
Bring stock to a boil. Add onion and celery. Cook until tender.
Add noodles. Cook for about 15 minutes or until noodles are tender.
Blend margarine and flour. Add to soup, stirring until slightly thickened. Add seasonings.
Add chicken and simmer for 5 minutes.
Yield: 3 gallons
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
1 oz (1/2 cup) dehydrated onions may be substituted for fresh onions.
Chicken Rice Soup. Substitute 12 oz rice for the noodles.