Chef Scott's Old Fashion Chicken Noodle Soup - ABC 33/40 - Birmingham News, Weather, Sports

Chef Scott's Old Fashion Chicken Noodle Soup

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INGREDIENTS:

1 - 1.5 lb. pulled Chicken meat (2-3 Whole Chickens)

2 - Large Yellow Onion (diced)

1/2 stalk of celery (diced)

3 - large carrots (diced)

16 cups of chicken stock (gallon)

one lb. linguini pasta

1/2 cup fresh herbs of choice

salt / pepper to taste

METHOD:

Roast Whole Chicken - for 1 3/4 - 2 hrs in oven (internal temp of 165)

Let chickens cool - and pull meat from bones (hold meat in refrigerator until needed)

using a large soup/stock pot.......lightly sauté veggies for 3 minutes

then add chicken stock

Season with fresh herbs and salt to pepper (to taste)

Bring to a boil - simmer for 25-30 minutes

Add pasta and pulled chicken meat

cook for 15 minutes or until pasta is done

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