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Print this Recipe    Chicken Noodle 02

Vegetable Chicken Noodle Soup
Serves 100

9 gallons plus 2 quarts chicken stock, fat skimmed off top
8 pounds carrots, peeled and cut into small dice
1/3 cup plus 3 Tbs. dried tarragon
5 3/4 pounds thin egg noodles
13 pounds boneless skinless chicken breast halves, cut into thin strips
27 pounds frozen peas
19 pounds broccoli florets

Bring stock, carrots and tarragon to a boil in a saucepan over high
heat. Add noodles and chicken and simmer over medium high heat 5
minutes. Add vegetables and salt and pepper to taste. Simmer
another 2-3 minutes, or until chicken and noodles are just cooked
throughout.

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