Chicken Bacon Noodle Soup
1/3 lb. thick sliced bacon, diced
6 stalks celery, diced
2 carrots, peeled & diced
1 yellow onion, peeled & diced
Tone’s® Salt & Pepper to taste
1 tablespoon Tone’s® Crushed Red Pepper Flakes
¼ lb. unsalted butter
1/8 bunch fresh parsley, chopped
½ cup flour
8 oz. chicken stock
2 Tyson® All Natural Chicken Breasts, diced
¼ lb. linguini
•Cook bacon in a large stock pot on medium heat for 10-15 minutes until crispy and all of the fat has rendered from the bacon.
•Add carrots, celery and onion to the stock pot and sauté until vegetables begin to soften. Season vegetables with Tone’s® Salt & Pepper and Crushed Red Pepper Flakes
•Add parsley and unsalted butter to the pot at the same time.
•Once the butter has melted, stir in the flour. The soup mix should clump together from making a roux.
•Add chicken stock and bring mixture to a boil.
•Lastly add Tyson® All Natural Chicken Breasts and linguini to the soup and cook until chicken has reached 170⁰F and pasta is al dente. Serve with soft bread or your favorite cracker.
Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.
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