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Correo Electrónico
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Ingredientes
- 5 1/4 oz diced cooked chicken
- 1 oz chopped onions
- 1 Tbsp LS chicken base
- 1/2 tsp Ls chicken base
- 1 1/4 quarts water
- 1/4 cup water
- 1 Tbsp chicken base
- 1/2 tsp chicken base
- pinch salt - to taste
- pinch white pepper - to taste
- 1 3/4 oz water
- 2 2/3 Tbsp cornstarch
- 1 3/4 oz nooodles
Direcciones
- Cook chicken, onions, water and chicken bases until internal tempurature of 165 F for 15 seconds.
- Blend water and cornstarch.
- Add to soup, stirring until slightly thickened.
- Add cooked noodles immediately before service. Cook for an additional 10 minutes. NOTE - this recipe is to be used for both SF and regular soup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1441g | |
| Calories 309 | |
| Calories from Fat 138 | 45% |
| Total Fat 15.28g | 19% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 281mg | 12% |
| Potassium 230mg | 7% |
| Total Carbs 21.92g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.08g | 1% |
| Protein 19.17g | 31% |
