CHICKEN NOODLE SOUP (135)    RECIPE (114)

• SOUP AND GRAVY BASE, CHICKEN
  QUANTITY:   1.25
  ASSOCIATED NUTRIENT:   GRAVY, CHICKEN, DEHYDRATED, DRY
  NUTRIENT AMOUNT IN LBS.:   1.25
• WATER, TAP
  QUANTITY:   5
  ASSOCIATED NUTRIENT:   WATER
• SALT
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .0625
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .0625
• CELERY, CHOPPED FRESH
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   CELERY, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   1
• CARROTS, FRESH, DICED
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   CARROTS, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   1
• NOODLES, EGG TYPE
  QUANTITY:   1.5
  ASSOCIATED NUTRIENT:   NOODLES, EGG, ENR, CKD
  NUTRIENT AMOUNT IN LBS.:   1.5

1) COMBINE BASE AND WATER.
2) ADD SALT AND VEGETABLES. SIMMER 20 MINUTES. STRAIN VEGETABLES FROM STOCK.
3) ADD NOODLES AND SIMMER 20-30 MINUTES OR UNTIL TENDER.