Wayne Gisslen

Chicken Noodle Soup

Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Cook noodles in boiling, salted water. (See Procedure for Cooking Pasta.) Drain and rinse in cold water.
  2. Cut the chicken into small dice.
  3. Bring the stock to a simmer. Season to taste with salt and white pepper. If stock doesn't have enough flavor, add more stock and reduce to concentrate th

Per serving: Calories, 70; Protein, 6 g; Fat, 1.5 g (21% cal.); Cholesterol, 25 mg; Carbohydrates, 7 g; Fiber, 0 g; Sodium, 20 mg.