ORIENTAL SOUP
Canadian Cheese Soup

Ingredients:

4, 15-oz. Cans of Chicken Broth

1/4 Cup Canned Mushrooms
4-oz. Can of Bean Sprouts, drained and rinsed

1 Cup Coarsely-Chopped Cooked Chicken

1 1/2 oz. Raw Noodles

1/2 Cup Chopped Fresh Spinach
5 Green Onions, cut in 1-inch lengths
1 Cup Chinese Cabbage, cut in 1-inch slices
1/2 Cup Coarsly-Chopped Celery Leaves
Place Chicken Broth in a large saucepan and heat to boiling.

Add Mushrooms and Bean Sprouts to the hot Chicken Broth.

Add the cooked Chicken and bring to a temperature of 190–200° F.

Add Raw Noodles and cook to al dente.

Just before serving, add Spinach, Onions, Chinese Cabbage and Celery Leaves. Vegetables should be crisp, but hot when served. Stock soup broth should be clear and flavored with the meat, herbs and vegetables used as ingredients. Solids should be large enough to be identifiable.
Yield: 10 Portions
This recipe compliments of Kansas State University Dining Services
This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen.
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