Cook Time: 30 Min.

Serving Size: 6 fl oz Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 165°F

Nutritional Content

Allergens: wheat, eggs

Calories: 80 Kcal

Carbohydrates: 10 g

Protein: 7 g

Total Fat: 1 g

Calcium: 20 mg

Sodium: 160 mg

Ingredients

10 Servings

• 2 Tbsp 1 tsp chicken base, low sodium from paste

• 1 2/4 Qt water

• 1 oz celery, fresh, diced

• 1 oz carrot, fresh, diced

• 1 oz onion, yellow, diced

• 3/4 tsp parsley, dried

• 5.5 oz turkey, pulled/shredded

• 3.5 oz noodles, egg, dry

25 Servings

• 1/3 cup chicken base, low sodium from paste

• 1 gal water

• 2oz celery, fresh, diced

• 2 oz carrot, fresh, diced

• 2 oz onion, yellow, diced

• 2 tsp parsley, dried

• 13.5 oz turkey, pulled/shredded

• 8.5 oz noodles, egg, dry

50 Servings

• 3/4 cup chicken base, low sodium from paste

• 2 gal 1 cup water

• 4 oz celery, fresh, diced

• 4 oz carrot, fresh, diced

• 4 oz onion, yellow, diced

• 1 Tbsp 1 tsp parsley, dried

• 1 lb 11 oz turkey, pulled/shredded

• 1 lb 1 oz noodles, egg, dry

100 Servings

• 1 1/2 cup chicken base, low sodium from paste

• 4 gal 1 cup water

• 8.5 oz celery, fresh, diced

• 8.5 oz carrot, fresh, diced

• 8.5 oz onion, yellow, diced

• 2 Tbsp 2 tsp parsley, dried

• 3 lb 5 oz turkey, pulled/shredded

• 2 lb 1 oz noodles, egg, dry

Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Combine all ingredients except Noodles and bring to a boil.

3. Add Noodles and simmer to * internal temp >165F for 15 sec until tender.

4. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

5. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

6. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.
   
   Print Recipe Here