CREAMY CHICKEN NOODLE SOUP
Ingredients:
| 4 lb. |
Butter |
| 10 lb. |
Onions, diced ½ inch |
| 10 lb. |
Celery, diced ½ inch |
| 3 lb. |
Flour |
| 20 lb. |
Chicken, boneless leg and thigh |
| 6 lb. |
Flat egg noodles, cooked al dente, cooled and reserved |
| 10 gal. |
Chicken stock |
| 5 cans |
Pimientos, diced |
| 1 gal. |
Manufacturing cream |
| 2 bnch. |
Parsley, chopped |
| |
Cornstarch slurry if needed
Salt, pepper and Tabasco to taste |
Method:
- Cook the chicken meat, drain and reserve the stock.
- Dice the meat ½ inch and set aside.
- In the steam kettle, sauté the onions and celery in the butter until soft.
- Add the flour to make a roux, cook for 5 minutes.
- Add the chicken stock and bring to a boil.
- Boil for 20 minutes, and then add the diced chicken and pimientos.
- Check the consistency and seasoning of the soup.
- Add some of the noodles and parsley to each Bain Marie when dishing up the soup for service.
Source: Chef Keith Hammerich, CCSF
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