Chicken Soup
Portion Size: 2 cups.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 ½-5 pounds stewing chicken | |
| 1-gallon boiling water | |
| 2 teaspoons salt | |
| 1 teaspoon poultry seasoning | |
| 1/2 teaspoon pepper | |
| 3 tablespoons parsley flakes | |
| 4 chicken bouillon cubes | |
| 2 celery stalks | Washed, trimmed and diced. |
| 4 carrots | Washed, peeled, and sliced. |
| 1 onion | Peeled, trimmed and diced. |
| 2 small potatoes | Washed, peeled, and diced. |
| 3/4 cup rice or 12 ounces noodles |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Add chicken to boiling water. Bring to boil. | |
| 2 | Add salt, poultry seasoning, pepper, parsley flakes, bouillon cubes, celery, and onions. Simmer for 2 1/2 hours. | Cook until internal temperature reaches 165°F. |
| 3 | Remove chicken from broth. Remove chicken skin and bones. | |
| 4 | Cut chicken into bite size pieces. Return to broth. | |
| 5 | Add potatoes, carrots, and rice or noodles. Simmer for 30 more minutes. |
Posted in Chicken Dinner Recipes
