Alphabet Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
12

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.

Ingredients

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

Soup:

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.

Steps

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

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

FSD Resources