Ingredients
Prepare the Soup
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Chicken, whole (4/5 lbs.) 1.0 each
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Potato, Russet, diced 2.0 lbs
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Onion, yellow, jumbo, diced 12.0 oz
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Pumpkin, Calabaza 1.0 lb
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Carrot, jumbo, diced 1.0 lb
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Tomatoes, cut in half 1.0 lb
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Cumin, ground 1.0 Tbsp
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Salt and Pepper, to taste
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Pasta, Capellini, dry 1.0 lb
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Knorr® Professional Select Chicken Bouillon Base 4 x 5 lb 2.5 gallon, prepared
Finish the Soup
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Parsley, chopped for garnish
Preparation
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Prepare the Soup
- Combine the whole chicken in a large stock pot with the pumpkin, carrot,potato, tomato and onion.
- Add the prepared Knorr® Select Chicken Select Base along with the cumin, salt and pepper.
- Bring the soup up to a boil and let it simmer for approximately1.5 hours.
- Skim off any impurities on top of soup using a ladle.
- Add pasta and let simmer for another 10 minutes.
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Finish the Soup
- Remove whole chicken, pull all meat from bones and place meat back into the soup (dispose bones).
- Hold soup on steam line above 140F, ready to serve 16 oz. portions.
- Garnish with chopped parsley.