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Quick Chicken Noodle Soup - December 15, 2006
Chef Larry Walker, Hilton - Wichita Airport
"Cooking with KAKE" - Recipe of the Week
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Ingredients:
- 32 Oz. Chicken, cooked, diced
- 4 Oz. Butter
- 4 OZ. Celery, diced
- 4 Oz. Carrots, finely chopped
- 4 OZ. Onions, minced
- 4 Oz. Green Peas, frozen
- 4 Oz. Kernel Corn, frozen
- 9 - 14 Oz. (126 Oz.) Cans Chicken Broth
- 16 Oz. Egg Noodles, frozen
- 1 Tbl. Black Pepper, ground
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Directions:
- In a large stockpot, add all of the vegetables and butter, sauté until vegetables are slightly soft (about 5 minutes).
- Add the chicken and chicken broth, bring to a boil (about 10-15 minutes).
- Add egg noodles and cook for about another 10 minutes.
- Stir in black pepper and serve warm.
Yields 1 gallon
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