Ingredients

2 1/2 lb. rotini pasta*
2 cups sliced baby carrots
5.65 oz. chicken gravy
3 cups cooked diced chicken
2 Tbsp. salt
3 stalks leafy celery, chopped
1/2 cup dehydrated onion
2 gallons water
1/4 cup garlic powder
1 Tbsp. pepper

Instructions

  1. Cook the pasta for half the time indicated on the package. Drain pasta and drizzle with olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool in a walk-in cooler. Store in zip-close bags or sealed plastic container; refrigerate and use within several hours.
  2. Combine the remaining ingredients in a large pot and bring to a simmer. Cover and cook for 4 hours, then quickly chill the soup and refrigerate until needed.
  3. For service: Bring the soup back to a simmer. Portion about 3/4 cup pasta and stir it into 1 1/2 cups soup. Heat through and plate.

Notes & Comments

*Notes: Barilla Rotini can be used in this recipe. Keep the pasta separate from the soup until service time to prevent it from getting soggy.

Source

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