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Chicken noodle soup
Ingredients
- 5 1/4 oz diced cooked chicken
- 1 oz chopped onions
- 1 Tbsp LS chicken base
- 1/2 tsp Ls chicken base
- 1 1/4 quarts water
- 1/4 cup water
- 1 Tbsp chicken base
- 1/2 tsp chicken base
- pinch salt - to taste
- pinch white pepper - to taste
- 1 3/4 oz water
- 2 2/3 Tbsp cornstarch
- 1 3/4 oz nooodles
Directions
- Cook chicken, onions, water and chicken bases until internal tempurature of 165 F for 15 seconds.
- Blend water and cornstarch.
- Add to soup, stirring until slightly thickened.
- Add cooked noodles immediately before service. Cook for an additional 10 minutes. NOTE - this recipe is to be used for both SF and regular soup.
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