Welcome to The Culinary Professional Recipe Collection.
Chicken Vegetable Soup
Category: Soup
Equipment: Stockpot, spoon, ladle, chef’s knife
No. Servings: 16
Serving Size: 8 fl. oz. (240 mL)
Yield: 1 gal. (3.8 L)
Ingredients
2 lb.
* chicken pieces (breast, legs, thighs)
8 oz.
carrot, diced
1 lb.
onion, diced
8 oz.
celery, diced
8 oz.
parsnips (optional)
1 gal.
* water or chicken stock
1 ea.
sachet:
2 ea.
bay leaves
2 tsp.
dried thyme leaf
1 tsp.
black peppercorn
to taste
salt
to taste
white pepper
Method
1
Place all ingredients in a stockpot.
2
Bring to a boil over medium heat and reduce to a simmer.
3
**Skim to remove all scum. Simmer about one hour until the chicken is tender and reaches 165°F (74°C).
4
Remove the chicken and allow it to cool briefly until it can be handled easily.
5
**Remove meat from the chicken bones and tear or cut into bite-sized pieces. Place the chicken back in the pan and bring the soup back to a simmer.
6
Remove sachet and season with salt and pepper. Moments before serving, mix soup with minced parsley.
Nutrition Information
Calories
117
Fat (g)
3
Protein (g)
10
Carbohydrate (g)
11
Cholesterol (mg)
23
Sodium (mg)
792
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Variations
Chicken Noodle Soup—Make one recipe of Chicken Vegetable Soup. Once the soup is completed, add 1½ lb. (675 g) cooked egg noodles. (To cook the egg noodles, drop them into boiling salted water. When the noodles are just tender, drain them through a colander and shock them in ice water.) Simmer the soup until the noodles are hot.