Chicken Noodle Soup - 75 Servings
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Ingredients
- 9-1/2 (2 to 3 pound) stewing chicken
- 95 cups water
- 1/2 cup and 1 tablespoon salt
- 1/3 cup and 1 tablespoon chicken bouillon granules
- 4-3/4 medium onion, chopped
- 1-1/4 teaspoons pepper
- 2 1/4 teaspoon dried marjoram
- 2 1/4 teaspoon dried thyme
- 9-1/2 bay leaf
- 9-1/3 cups diced carrots
- 9-1/3 cups diced celery
- 14 cups uncooked fine noodles
- 80 cups for a 20 qt pan
Details
Servings 75
Preparation time 35mins
Cooking time 160mins
Adapted from allrecipes.com
Preparation
Step 1
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.
1. In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste. Remove bay leaf before serving.
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