Title: Chicken Noodle Soup
Categories:
Yield: 100 Servings

7 1/2 ga WATER; HOT
1 lb CARROTS FRESH
1 lb CELERY FRESH
1 lb ONIONS DRY
1 lb SPAGHETTI
1 1/2 lb SOUP GRAVY BASE CHICKEN
2 ts PEPPER BLACK 1 LB CN
3 BAY LEAVES

1. RECONSTITUTE SOUP AND GRAVY BASE.

2. ADD CELERY, ONIONS, CARROTS, BAY LEAVES AND PEPPER. COVER; BRING TO A
BOIL; REDUCE HEAT; SIMMER 30 MINUTES.

3. USE SPAGHETTI OR EGG NOODLES. SIMMER, STIRRING FREQUENTLY8, ABOUT 15
MINUTES OR UNTIL NOODLES ARE TENDER. REMOVE BAY LEAVES.

NOTE: 1. IN STEP 2, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED
CELERY.
1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB CHOPPED
CARROTS.

2. IN STEP 2, 2 OZ (2/3CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
NO. A-11.

Recipe Number: P00201

SERVING SIZE: 1 CUP

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.