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St. Paul's Grill Chicken Pepper Noodle Soup
1 lb. chicken meat, diced
1/2 lb. butter
3 celery stalks, diced small
3 medium-sized carrots, diced small
1 medium yellow onion, diced small
1 T. garlic, chopped
1-1/2 to 2 C. all-purpose flour
2 t. cracked black pepper
1 T. poultry seasoning
1 oz. basil, chopped
1 gallon chicken broth
salt to taste
In a large stock pot, melt butter. Add vegetables, diced chicken, and seasonings. Cook until vegetables are tender, and add flour to make a roux. Add broth in small amounts, stirring constantly. Bring to a boil, stirring occasionally, until the mixture is thickened. Add salt and remove from heat. If needed, adjust thickness by adding water.
6 whole eggs
1 C. flour
1 T. cracked black pepper
1 T. granulated garlic
1 t. salt
In a large bowl combine all the ingredients until thoroughly mixed. A dough hook on a Kitchen-Aid mixer will work, or else knead by hand. Roll out dough on a floured surface and cut into strips. Cook in boiling water or chicken broth. Drain and add to soup.
Makes 16 1-cup servings.
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