Chicken ala king (soup co

Yield: 100 Servings

Measure Ingredient
4¾ quart WATER; WARM
6 gallons WATER
50 pounds CHICKEN;WHOLE FZ
2⅞ cup MILK; DRY NON-FAT L HEAT
6 pounds CELERY FRESH
1¾ cup PIMENTOS 7 OZ
1 pounds ONIONS DRY
1 pounds PEPPER SWT GRN FRESH
25 pounds SOUP CHICKEN NOODLE
9 BAY LEAVES
9 tablespoons SALT TABLE 5LB

1. WASH CHICKEN THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER.

DRAIN

WELL.

2. PLACE CHICKEN IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT AND

BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL TENDER.

3. REMOVE CHICKEN; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 5.

4. REMOVE MEAT FROM BONES; CUT INTO 1 INCH PIECES. SET ASIDE FOR USE IN STE

5. RECONSTITUTE MILK; ADD WATER; MIX THOROUGHLY. HEAT TO A SIMMER IN STEAM-JACKETED KETTLE OR STOCK POT. DO NOT BOIL.

6. ADD ONIONS AND CELERY TO MILK AND WATER; BRING TO A BOIL; ADD CREAM OF CHICKEN SOUP. BLEND THOROUGHLY; BRING TO A SIMMER.

7. ADD CHICKEN, PEPPERS AND PIMIENTOS TO SAUCE; HEAT TO SERVING TEMPERATURE.

NOTE: 1. IN STEP 6, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONION

AND 6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB CHOPPED CELERY.

NOTE: 2. IN STEP 6, 2 OZ (2⅓ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 3. IN STEP 7, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.

NOTE: 4. IN STEP 7, 2 ½ OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE

NO. A01100) OR 1 LB FROZEN, DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE: 5. IN STEP 7, 2-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 6. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: L14702

SERVING SIZE: 1 CUP (8 1

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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