Chicken Wide Noodle Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 lb. boneless skin less chicken, diced | |
| 2 tablespoons canola oil | |
| 1/4 teaspoon salt | |
| ½ cup finely chopped leeks | Washed, peeled and finely chopped |
| ½ cup finely chopped carrot | Washed, peeled and finely chopped |
| ½ cup frozen peas | |
| 1 teaspoon poultry seasoning. | |
| 1 tablespoon parsley flakes | |
| 6 cups reduced sodium chicken broth | |
| 1/4 teaspoon ground black pepper | |
| 1 teaspoon garlic powder | |
| 1 cup wide noodles |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. | |
| 2 | Season chicken cubes with salt and pepper. Once hot, add chicken cubes and sauté until brown | |
| 3 | Add the carrots, and onions. Cook until tender | |
| 4 | Add remaining ingredients (except noodles) and bring to a boil. | |
| 5 | Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes. Add noodles and cook 8-10 minutes until noodles are tender. Add peas and heat through with the lid off just before serving. | Cook until internal temperature reaches 165°F. |
Posted in Soup Recipes
