Chicken Noodle Soup
Servings : 25 Portions
Equipment
- Chef's Knife
- Peeler
- Cutting Board
- Spatula
- Scale
- Measuring Cup
- Cling Film
- Aluminum Foil
- 1/2 size - 2" Deep Production Pans
- Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart
Ingredients
- 6 tbsp Olive Oil extra virgin
- 325 gm Carrots fresh, medium-size diced
- 196 gm Celery fresh, medium-size diced
- 83 gm Onion fresh, medium-size diced
- 2 tsp Garlic fresh, minced
- 5 tbso Thyme fresh, chopped
- 3.75 L Chicken Broth
- 269 gm Egg Noodles medium sized
- 450 gm Chicken cooked, shredded
- 2 tbsp Parsley chopped
Instructions
- Wash the vegetables and cut them. Carrots and celery should be diced, not too thick. Garlic should be minced, and onion, thyme, and parsley should be chopped. Measure out and separate them.
- In ½ size 2-inch-deep production pan, combine all ingredients except the chicken broth and mix a little. Then mix again after pouring the chicken broth. Cover with cling film and aluminum foil. Place in Multigen for 55 minutes at 130˚C.
- Pour the chicken broth and mix again. Cover with cling film and aluminum foil. Place in Multigen for 55 minutes at 130˚C.
- Bulk: Remove from the Multigen, portion into an 8 oz cup or leave in bulk for dining.Cold Plating: allow to cool and plate into 8 oz cup. Place on the hot side of the tray to retherm for 55 minutes prior to service.
- Food Accompany: Any appropriate lunch items.
Notes
