CHICKEN NOODLE SOUP FOR THE SOUP KITCHEN ENJOY DAN:

    CLASSIC CHICKEN NOODLE SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

3 chickens, baked,( see note)

23 cups chicken broth

1/4cup butter

6 onions, diced

12 stalks celery, diced

20 carrots, peeled and sliced

10 red potatoes, diced

1/2-cup Italian seasoning

2 tablespoons dried tarragon

3 (16oz) packages of egg noodles.

DIRECTIONS:

1.    In a skillet over medium-heat, add butter and heat until sizzling.

2.    Add onions and cook until translucent about 5 minutes.

3.    Stir in celery, carrots, potatoes, Italian seasoning, and tarragon, cook until vegetables are soft about 15 minutes.

4.    Transfer vegetable mixture to a stock pot and pour in chicken broth.

5.    Bring to a boil, reduce heat and simmer for 30-40 minutes.

6.    Stir in chicken pieces and noodles and simmer for 30 minutes.

7.    Season with salt and pepper.

NOTE:                           (PRE-OVEN TO 350 DEGREES)

1.     Wash chicken and pat dry, remove liver and heart.

2.    Place on a baking sheet, spray with cooking spray and shake lots of JOHNNY’ seasoning, garlic powder and salt and pepper.

3.    In pre-heated oven place the chicken and bake for about 1-hour.

4.    Let cool and cut into bit size pieces.

ENJOY DAN:                                           BON-APPETITE!