Chicken Noodle Soup
INGREDIENTS:
7 1/2 ga WATER; HOT
1 lb CARROTS FRESH
1 lb CELERY FRESH
1 lb ONIONS DRY
1 lb SPAGHETTI
1 1/2 lb SOUP GRAVY BASE CHICKEN
2 ts PEPPER BLACK 1 LB CN
3 BAY LEAVES
7 1/2 ga WATER; HOT
1 lb CARROTS FRESH
1 lb CELERY FRESH
1 lb ONIONS DRY
1 lb SPAGHETTI
1 1/2 lb SOUP GRAVY BASE CHICKEN
2 ts PEPPER BLACK 1 LB CN
3 BAY LEAVES
1. RECONSTITUTE SOUP AND GRAVY BASE.
2. ADD CELERY, ONIONS, CARROTS, BAY LEAVES AND PEPPER. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES.
3. USE SPAGHETTI OR EGG NOODLES. SIMMER, STIRRING FREQUENTLY8, ABOUT 15 MINUTES OR UNTIL NOODLES ARE TENDER. REMOVE BAY LEAVES.
NOTE: 1. IN STEP 2, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY. 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB CHOPPED CARROTS.
2. IN STEP 2, 2 OZ (2/3CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.
Recipe Number: P00201
SERVING SIZE: 1 CUP
2. ADD CELERY, ONIONS, CARROTS, BAY LEAVES AND PEPPER. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES.
3. USE SPAGHETTI OR EGG NOODLES. SIMMER, STIRRING FREQUENTLY8, ABOUT 15 MINUTES OR UNTIL NOODLES ARE TENDER. REMOVE BAY LEAVES.
NOTE: 1. IN STEP 2, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY. 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB CHOPPED CARROTS.
2. IN STEP 2, 2 OZ (2/3CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.
Recipe Number: P00201
SERVING SIZE: 1 CUP