Ingredients
Water, hot | 5½ gallons |
Chicken, diced, cooked | 11 pounds |
Base, chicken | 14¼ ounces |
Seasoning, poultry | ¾ teaspoon |
Sage, rubbed (ground) | ½ teaspoon |
Pepper, white | ¼ teaspoon |
Onion, dehydrated | 3½ tablespoons |
Noodles, egg, dry, enriched(6 pounds, 11 ounces) | 6.7 pounds |
Allspice, ground | ⅛ teaspoon |
Instructions
- Put water into stock pot or steam-jacketed kettle.
- Add chicken and base. Mix well and bring to a boil.
- Add seasonings and mix in with a wire whisk. Simmer 30 minutes.
- Add noodles and cook until just tender (about 20 minutes).
- Add water if too thick. Add cornstarch and water if too thin.
- Mix allspice in carefully with a wire whisk.
- Hold and serve at 140° F or above.
Recipe Notes
Serving Size: 3/4 cup
100 servings