Salty's Seafood Restaurant Recipes

ROASTED CHICKEN NOODLE SOUP

Recipe Yield: 2 qts.

Ingredients:
1 ea. Whole Chicken, roasted, meat picked
2 qts. Chicken Stock
1 oz. Canola oil
8 oz. Diced carrots
12 oz. Diced sweet onions
8 oz. Diced celery
4 oz. Chanterelles
4 oz. Minced garlic
8 oz. Fresh Spinach Fettuccini
2 oz. Chopped Parsley
TT Salt and Pepper

Method:

1. Place oil in saucepot over medium heat. Add vegetables and sweat until tender. Add chicken stock and bring to a simmer. Finish with chicken meat, cooked pasta and chopped parsley. Season to taste.

Chicken Stock:
1 ea. Bones from roasted chicken
3 qts. Cold water
8 oz. Diced onion
4 oz. Diced celery
4 oz. Diced carrots
1 ea. Bay leaf
1 tbls. Kosher Salt

Method:

1. Place all ingredients in stock pot and bring to a boil. Reduce heat and simmer bones for 2 hours.
2. Strain stock to use in soup.