|CHICKEN BROTH||7 gal 2 qts|
|CARROTS,FROZEN,SLICED||1 lbs||3-1/2 cup|
|CELERY,FRESH,CHOPPED||12-2/3 oz||3 cup||1-1/8 lbs|
|ONIONS, FROZEN||1 lbs||3-1/2 cup|
|PEPPER,BLACK,GROUND||1/8 oz||1/3 tsp|
|BAY LEAF,WHOLE,DRIED||1/8 oz||2 each|
|SPAGHETTI NOODLES,DRY||1 lbs||1 qts 3/8 cup|
1 Prepare chicken broth according to directions. Combine chicken broth, diced chicken, carrots, celery, onions, pepper, and bay
leaves in a steam jacketed kettle or stock pot. Cover; bring to a boil.
2 Add noodles and stir. Cover; bring to a boil; reduce heat; simmer for 15 to 20 minutes, stirring occasionally until chicken is
cooked and noodles and vegetables are tender. Remove bay leaves. CCP: Internal temperature must reach 165 F. or higher for 15
seconds. Hold for service at 140 F. or higher.
|62 cal||6 g||4 g||2 g||7 mg||1997 mg||31 mg|