Chicken Noodle Vegetable Soup

30 min

Prep Time

1 hr

Cook Time

1 hr 30 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

8

cup

Water

1

tsp

Salt, table, iodized

13

tbsp

Onion, white, fresh, chopped

2

tsp

Parsley, dried

2 1/4

cup

Celery, fresh, diced

5

cup

Carrots, frozen, sliced

10

oz

Pasta, egg, dry, enriched

10

each

Chicken leg, skinless

Nutrition Info

443.00 g / 15.82 oz per serving.

Recipe Label

Instructions

1. Combine chicken legs, water, salt, celery, parsley, & onions in a saucepan.
2. Bring to a boil - reduce heat & simmer for 15 minutes.
3. Add carrots & bring to a boil - cook, covered, for 30 minutes.
4. Remove chicken legs to steamtable pan, cover, & keep hot until serving time.
5. Add dry noodles to broth/vegetable mixture - bring to a boil, reduce heat & simmer uncovered for 10 minutes.
6. Serve 1 1/4 cups soup & 1 chicken leg per serving.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.