Alphabet Soup

Menu Part: 
Cuisine Type: 

Fun for everyone, alphabet pasta is mixed in a hearty chicken soup with celery, leeks, Spanish onion, carrots and herbs and spices. Serve with a Blue's Clues Drink.


Chicken Broth:
5 lbs. chicken bones
2 med. Spanish onions
2 large carrots
2 leeks
3 ribs celery
1 head garlic
1 qt. white chicken stock
1 fresh bay leaf
3 branches thyme
8 black peppercorns
1 whole chicken
Salt and pepper, to taste


1 cup chicken broth (above)
1⁄2 cup pulled cooked chicken
1⁄3 cup cooked alphabet pasta
1⁄4 cup diced cooked carrots
1⁄4 cup diced cooked celery
Chopped parsley or dill

Blue’s Clues Drink:
Combine 1 cup grape juice and crushed ice in a cocktail shaker; strain into a blue
sugar-rimmed glass and top with seltzer. Add ice cubes and garnish with 3 blueberries speared on a pick.

Yield: 1 serving.


1. Prepare Broth: Combine all ingredients except whole chicken and salt and pepper with 2 qt. cold water in a stockpot; bring to a boil over med. heat. Skim impurities and add the whole chicken. Return to a boil; reduce heat to a simmer.

2. Cover pot and simmer 2 hr., skimming periodically. Season with salt and pepper during the last 30 min. of cooking.

3. Remove the whole chicken and cover with plastic wrap. When cool, remove the skin and pull all the meat from the bones.

4. Meanwhile, strain broth and adjust seasonings.

5. For each serving; Heat 1 cup strained broth with chicken, pasta, carrots, and celery. Sprinkle with parsley or dill.

Source: Recipe from Chef Daniel Orr

More From FoodService Director

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

FSD Resources