78
      Friday
      89 / 74
      Saturday
      92 / 74
      Sunday
      92 / 75

      Chef Scott's Old Fashion Chicken Noodle Soup

      INGREDIENTS:

      1 - 1.5 lb. pulled Chicken meat (2-3{}Whole Chickens)

      2 - Large Yellow Onion (diced)

      1/2 stalk of celery (diced)

      3 - large carrots (diced)

      16 cups of chicken stock (gallon)

      one lb. linguini pasta

      1/2 cup fresh herbs of choice

      salt / pepper to taste

      METHOD:

      Roast Whole Chicken - for 1 3/4 - 2 hrs in oven (internal temp of165)

      Let chickens cool - and pull meat from bones (hold meat in refrigeratoruntil needed)

      using a large soup/stock pot.......lightly saut veggies for 3 minutes

      then add chicken stock

      Season with fresh herbs and salt to pepper (to taste)

      Bring to a boil - simmer for 25-30 minutes

      Add pasta and pulled chicken meat

      cook for 15 minutes or until pasta is done

      component-story-more_media_horiz-v1-01
      FOLLOW US ON TWITTER