Chicken Noodle Soup2016-12-22
Barilla’s National School Manager, Darcy Frawley, developed this classic soup recipe. Keep the pasta separate from the soup until service time, to avoid it getting too soggy. You can customize this with other vegetables and fresh herbs, as needed.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Combine the remaining ingredients in a large pot and bring to a simmer. Cover and cook for 4 hours, then quickly chill the soup and refrigerate until needed.
For service: Bring the soup back to a simmer. Portion about 3/4 cup pasta and stir it into 1 1/2 cups soup. Heat through and plate.
- 2 1/2 lb. Barilla Rotini
- 3 stalks leafy celery, chopped
- 2 cups sliced baby carrots
- 1/2 cup dehydrated onion
- 5.65 oz. chicken gravy
- 2 gal. water
- 3 cups cooked, diced chicken
- 1/4 cup garlic powder
- 2 Tbsp salt
- 1 tsp pepper
Chef Recommended Cuts
Gluten Free Spaghetti with Spinach-Parsley Pesto and Blistered Grape Tomatoes
Italian-Style Mac & Cheese with Roasted Butternut Squash
Orecchiette Pugliese with Broccoli Rabe and Sausage
Penne with Tomato Basil Sauce, Roasted Squash and Parmigiano Reggiano
ProteinPLUS® Penne with Pesto, Charred Cauliflower and Crispy Bacon
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.