THE LAST APPRENTICE
SOUP
CHICKEN NOODLE SOUP
Begin by making the
Basic Chicken Stock recipe
. Resever pulled chicken meat from one cooked chicken.
Chicken Meat
1 whole chicken, pulled
Chicken Stock
12 cups
Carrots
2 each, peeled and diced
Celery
4 each, diced
Zucchini
1 small, diced
Onion
1 med. diced
Garlic
2 tablespoons minced
Bay Leaf
2 each
Thyme, dried
1 teaspoon
Black Pepper
1/4 teaspoon
Fish Sauce
1 tablespoon
Wide egg noodles
2 handfulls
Bring chicken stock to a rolling boil and add all ingredients except cooked chicken meat and egg noodles. Simmer for 15 minutes, add chicken and egg noodles and cook till noodles are tender. Serve immediately.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
Revised:
71100
