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Add a photoServings: 12
Ingredients
- 4 3/4 quart WATER, Hot
- 6 gal WATER
- 50 lb CHICKEN,WHOLE FZ
- 2 7/8 c. Lowfat milk, DRY NON-FAT L HEAT
- 6 lb CELERY FRESH
- 1 3/4 c. PIMENTOS 7 Ounce
- 1 lb ONIONS DRY
- 1 lb PEPPER SWT GRN FRESH
- 25 lb SOUP CHICKEN NOODLE
- 9 x BAY LEAVES
- 9 Tbsp. SALT TABLE 5LB
Directions
- 1. WASH CHICKEN THOROUGHLY, INSIDE AND OUT, UNDER Cool RUNNING WATER.
- DRAIN WELL.
- 2. PLACE CHICKEN IN STOCK POT Or possibly STEAM-JACKETED KETTLE; Add in WATER, SALT AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR Or possibly Till TENDER.
- 3. REMOVE CHICKEN; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 5.
- 4. REMOVE MEAT FROM BONES; CUT INTO 1 INCH Pcs. SET ASIDE FOR USE IN STE
- 5. RECONSTITUTE Lowfat milk; Add in WATER; MIX THOROUGHLY. HEAT TO A SIMMER IN STEAM-JACKETED KETTLE Or possibly STOCK POT. Don't BOIL.
- 6. Add in ONIONS AND CELERY TO Lowfat milk AND WATER; BRING TO A BOIL; Add in CREAM OF CHICKEN SOUP. BLEND THOROUGHLY; BRING TO A SIMMER.
- 7. Add in CHICKEN, PEPPERS AND PIMIENTOS TO SAUCE; HEAT TO SERVING TEMPERATURE.
- NOTE:
- 1. IN STEP 6, 1 LB 2 Ounce DRY ONIONS A.P. WILL YIELD 1 LB Minced ONION AND 6 LB 14 Ounce FRESH CELERY A.P. WILL YIELD 5 LB Minced CELERY.
- NOTE:
- 2. IN STEP 6, 2 Ounce (2 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.
- NOTE:
- 3. IN STEP 7, 1 LB 4 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB Minced PEPPERS.
- NOTE:
- 4. IN STEP 7, 2 1/2 Ounce (2 C.) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) Or possibly 1 LB Frzn, DICED, GREEN PEPPERS MAY BE USED.
- THAW PEPPERS.
- NOTE:
- 5. IN STEP 7, 2-7 Ounce CN CANNED PIMIENTOS MAY BE USED.
- NOTE:
- 6. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.
- SERVING SIZE: 1 C. (8 1
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