Try this delicious chicken dish made with Swanson® Natural Goodness® Chicken Broth. Perfectly complimented with flavors from garlic, rosemary, fresh vidalia onions and served over noodles.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|all-purpose flour||2 cups|
|black pepper||1 tbsp.|
|bone-in chicken thigh||98 oz.||24 ea.|
|chicken drumstick||111 oz.||24 ea.|
|canola oil||0 1/2 cups|
|Vidalia onion||1 qt.|
|garlic||0 1/2 cups|
|fresh rosemary leaves||24 ea.|
|lemon zest||3 tbsp.|
|fresh parsley||1 cups|
|lemon zest||2 tbsp.|
|cooked noodles||1 1/2 gallons|
|1. In deep, half hotel pan, mix flour and pepper; add chicken in batches and toss to coat completely. Place on clean sheetpan. CCP: Refrigerate below 40°F. until ready to use as directed.|
|2. In rondo or large, deep sauté pan, heat all but 1 Tbsp. oil over medium heat; brown chicken, in batches if necessary, until browned on all sides, about 10 minutes. Remove chicken pieces from pan and place in one layer in bottom of 2 full-size hotel pans to hold. CCP: Hold hot at 140°F or higher for service.|
|3. Pour off hot oil and discard. Add remaining 1 Tbsp. oil to pan and sauté onions, stirring often, for 5 minutes or until they start to brown.
4. Stir in garlic and continue to cook 3-4 minutes, stirring often.
5. Pour in Broth, rosemary and lemon and bring to a simmer. Pour hot mixture evenly over chicken in hotel pans. Cover and bake in 350°F. convection oven for 35-40 minutes or until chicken is cooked through. CCP: Cook to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.
|6. Just before serving stir in parsley and lemon zest.
7. For Each Serving: Scoop out 1 cup hot noodles into bottom of a soup plate and top with 1 chicken leg and 1 chicken drumstick. Ladle 1 cup broth over top and serve.
- In place of noodles, try serving with rice, mashed potatoes, turnips or parsnips.