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Chicken Noodle Soup

Servings: 4

Ingredients:

  • ¼ gallon Chicken Stock
  • 1 ounce onion, small dice
  • 1 ounce celery, small dice
  • 4 fluid ounces Tomato paste
  • 2 ounces noodles
  • 1 ounce butter
  • 1 tablespoon parsley, chopped
  • 1/16 teaspoon salt
  • 1/16 teaspoon white pepper
  • 2 ounces cooked chicken, diced

Preparation:

  1. Sauté onion and celery. Sweat veggies for 2 minutes, do not brown.
  2. Add white stock and bring to boil.
  3. Add noodles to soup, simmer 2 minutes
  4. Add seasonings.
  5. Add chicken and simmer for 5 minutes.
  6. Garnish with parsley and serve.

Yield: 1 7/8 pints

Courtesy of Austin Cooks, a Culinary Arts program initiative of Austin Community College.