CHICKEN SOUP BASE RECIPES

Steps:

• Place chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer for 2 hours or until chicken is tender. Remove chicken; allow to cool. Add enough water to broth to measure 3 quarts. , Remove chicken from bones; cut into bite-size pieces and return to pan. Add remaining ingredients; cover and simmer for 10 minutes or until vegetables are tender. If desired, pour cooled soup into 1-pint freezer containers and freeze for future use., For Chicken Potato Soup: In a saucepan, combine 1 pint thawed soup base, 1/2 cup cubed peeled potatoes, and salt and pepper to taste. Cover and cook over medium heat until potatoes are tender. , For Cream of Chicken Soup: In a saucepan, combine 1/4 cup all-purpose flour and 1 cup milk; mix until smooth. Stir in 1 pint thawed soup base. Bring to a boil; boil for 2 minutes, stirring constantly. Add 1/2 teaspoon chicken bouillon granules and salt and pepper to taste.

Steps:

• 1. Saute/fry ONIONS, CELERY AND CABBAGE IN SHORTENING Or possibly SALAD OIL 5 Min. 2. COMBINE SOUP & GRAVY BASE, CHICKEN, AND WATER FOR CHICKEN STOCK (SEE RECIPE NO. A-12). Add in SAUTEED VEGETABLES TO STOCK. DRAIN CHICKEN AND DICE INTO 1" Pcs; Add in TO VEGETABLES AND STOCK. COVER; SIMMER 10 Min. 3. DRAIN BEAN SPROUTS; SET ASIDE FOR USE IN STEP 6. RESERVE LIQUID FOR USE IN STEP 4. 4. COMBINE RESERVED BEAN SPROUT LIQUID WITH CORNSTARCH TO MAKE A SMOOTH PASTE; Add in GINGER, PEPPER, SOY SAUCE AND MOLASSES. 5. Add in LIQUID Mix SLOWLY TO Warm MEAT Mix, STIRRING CONSTANTLY. COOK 5 TO 8 Min Or possibly Till THICKENED. 6. Add in BEAN SPROUTS; MIX WELL; BRING TO A SIMMER. 7. SERVE 1 C. (2-NO. 8 SCOOP) CHOW MEIN OVER 1/3 C. NOODLES. NOTE: 1. IN STEP 1: 13 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 12 LB SLICED ONIONS. 11 LB FRESH CELERY A.P. WILL YIELD 8 LB CELERY Pcs. 7 LB 8 Ounce FRES CABBAGE A.P. WILL YIELD 6 LB CABBAGE COARSELY CUT. NOTE: 2. IN STEP 1, 1 LB 8 Ounce (2 Quart) DEHYDRATED ONIONS MAY BE USED. NOTE: 3. IN STEP 3, 6-NO. 303 CN CANNED BEAN SPROUTS MAY BE USED. NOTE: 4. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4. NOTE: 5. CHICKEN CHOW MEIN MAY BE SERVED OVER Warm RICE (SEE RECIPE NO. E-5) OMIT STEP 7. SERVING SIZE: 1 C.