Chicken Noodle Soup 50 Servings Recipe

Chicken noodle soup is one of those timeless, comforting dishes that seem to have an almost magical way of soothing both body and soul. It’s warm, hearty, and brimming with flavors that feel like a big hug in a bowl. Whether you’re battling a cold, feeling homesick, or just craving a little homemade goodness, a bowl of chicken noodle soup is an instant mood-lifter. When you’re tasked with feeding a crowd-or preparing meals for the week ahead-a recipe for 50 servings might sound daunting. But, don’t worry! Making a large batch of chicken noodle soup is easier than you think, and the results are absolutely worth it.

This recipe isn’t just about throwing together some broth and noodles; it’s about layering flavors and textures to create a soul-satisfying, comforting experience. And with our in-depth guide, you’ll be able to whip up this huge batch with ease and precision. Ready to dive in? Let’s go!

Chicken Noodle Soup 50 Servings Recipe

When you’re cooking for a crowd, it’s essential to keep things simple, but flavorful. This chicken noodle soup recipe is designed to serve up to 50 people, making it perfect for large gatherings, family reunions, or meal prep for a week of cozy lunches. The beauty of this recipe is that it’s both scalable and adaptable, which means you can make adjustments to suit your tastes without losing the essence of what makes chicken noodle soup so comforting. Here’s how you can get started:

Ingredients Needed

For a large batch of 50 servings, here’s a breakdown of the ingredients you’ll need to achieve that rich, satisfying flavor we all love:

• 8 lbs (3.6 kg) of boneless, skinless chicken breasts or thighs – You can use a combination of both for added flavor.
• 4 tablespoons olive oil – For sautéing and creating a base of flavors.
• 4 large onions, diced – Adds a natural sweetness and depth of flavor to the broth.
• 8 large carrots, peeled and sliced – Adds color, sweetness, and texture to the soup.
• 6 celery stalks, sliced – Balances the sweetness of the carrots with a mild, crisp flavor.
• 10 cloves garlic, minced – Infuses the broth with a rich, savory aroma.
• 2 teaspoons dried thyme – A classic herb for this kind of soup.
• 2 teaspoons dried parsley – Brightens the soup and adds freshness.
• 1 teaspoon dried rosemary – Offers an earthy, woodsy undertone.
• Salt and pepper to taste – Essential for seasoning, balancing the flavors.
• 12 cups chicken broth – The heart of any great chicken noodle soup, bringing the flavors together.
• 4 cups water – To balance out the richness of the broth and prevent it from being too salty.
• 2 lbs egg noodles – The classic noodle for this soup, adding comfort and texture.
• 2 cups heavy cream (optional) – For a creamy, richer version of the soup.
• Fresh parsley for garnish – Adds color and freshness right before serving.

Cooking Instructions

Cooking for 50 people might seem like a monumental task, but breaking it down step-by-step can make it surprisingly easy. Here’s how you can do it:

1. Prep The Ingredients

   • Begin by dicing the onions, peeling and slicing the carrots, and chopping the celery. Mince the garlic, and set all your veggies aside.
   • Cut the chicken into bite-sized pieces or shred it later-whichever you prefer. The pieces should be uniform to ensure even cooking.

2. Sauté The Veggies

   • In a very large pot (you may need a stockpot or Dutch oven), heat the olive oil over medium heat. Add the diced onions and cook until softened and translucent, about 5-7 minutes.
   • Add the garlic, carrots, and celery to the pot, sautéing for another 3-5 minutes until the vegetables start to soften and become fragrant.

3. Cook The Chicken

   • Push the veggies to the side and add the chicken pieces to the pot. Season with salt, pepper, and dried thyme. Cook until the chicken is browned on all sides, around 5-7 minutes.

4. Add Broth And Water

   • Pour in the chicken broth and water, then bring the mixture to a simmer. Stir to combine all the ingredients.
   • Once the broth is simmering, cover the pot and let it cook for 25-30 minutes to let the flavors meld together.

5. Cook The Noodles

   • In a separate pot, cook the egg noodles according to the package instructions (slightly undercooked is fine since they will continue to cook in the soup). Drain and set them aside.

6. Final Touches

   • Add the cooked noodles into the soup, stirring gently. If using heavy cream, pour it in at this point, and stir to incorporate.
   • Let the soup simmer for another 10-15 minutes, ensuring the noodles are fully cooked and the soup is piping hot.

7. Serve

   • Taste and adjust seasoning if necessary, adding more salt, pepper, or herbs as needed.
   • Garnish with fresh parsley right before serving to add a touch of color and freshness.

Ingredient Insights

• Chicken: Choosing boneless, skinless chicken is ideal because it simplifies preparation and helps avoid any chewy or fatty bits. Chicken thighs can add a richer flavor, while chicken breasts keep the dish light.
• Noodles: Egg noodles are traditionally used for their soft, chewy texture that absorbs the broth well. You can choose other noodles, but egg noodles hold up beautifully in a large batch and provide that nostalgic vibe.
• Herbs & Seasonings: The combination of thyme, parsley, and rosemary creates a balanced flavor profile. If you want to add a deeper note, a splash of lemon juice or a bay leaf during simmering can elevate the taste further.
• Broth vs. Water: The base of your soup is crucial. Opt for a good-quality chicken broth for the best flavor. If you’re in a pinch, you can substitute some of the chicken broth with water, but make sure to taste and adjust the seasoning accordingly.

Expert Tips

• For a Clearer Broth: Skim off any foam or impurities that rise to the surface during the simmering process. This will keep your broth clear and visually appealing.
• Make it Ahead of Time: Chicken noodle soup tastes even better the next day once all the flavors have had time to develop. If you have leftovers, store them in an airtight container and refrigerate for up to 3 days. The soup can also be frozen, but keep the noodles separate to prevent them from becoming too soft when reheated.
• Avoid Overcooking the Noodles: Since this soup makes such a large batch, it’s easy to overcook the noodles if you’re not careful. Add them in after the soup is ready to simmer so they can absorb the flavors without getting mushy.
• Play with Texture: If you prefer a thicker, creamier soup, you can puree part of the soup base before adding the noodles, which will give it a velvety texture.

Recipe Variations

• Vegetarian Version: Skip the chicken and add more vegetables such as mushrooms, potatoes, or leeks. Use vegetable broth instead of chicken broth for a plant-based version.
• Spicy Twist: Add some crushed red pepper flakes, a dash of hot sauce, or a few slices of jalapeño for a little heat. You could also add a bit of smoked paprika for a smoky depth of flavor.
• Asian-Inspired: Swap egg noodles for rice noodles and season the broth with a splash of soy sauce, fresh ginger, and a sprinkle of sesame seeds. Adding bok choy or shiitake mushrooms will give it a unique flair.
• Creamy Chicken Noodle Soup: For a richer version, use whole milk or half-and-half instead of heavy cream, and incorporate a splash of sherry or white wine for added complexity.

Final Words

Cooking a large batch of chicken noodle soup may sound like a lot of work, but with the right approach, it’s a breeze! This recipe is versatile, allowing for plenty of tweaks to match your taste preferences, and it’s forgiving enough that even if you get distracted, the soup will still turn out great. Whether you’re feeding a large group or preparing meals for the week, chicken noodle soup is always a crowd-pleaser. Plus, it’s one of those dishes that really does get better with time, so don’t be afraid to make extra and let the flavors continue to evolve.