Chicken noodle soup is a classic comfort food that brings warmth and nourishment, perfect for feeding a large group. This recipe is designed to serve 20 people, making it ideal for gatherings, potlucks, or meal prepping for a crowd. With tender chicken, flavorful broth, and hearty noodles, it’s both satisfying and easy to scale up.
Ingredients
- 6 pounds bone-in, skin-on chicken thighs (about 12 thighs)
- 4 large onions, diced
- 8 large carrots, peeled and sliced
- 8 celery stalks, sliced
- 12 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley
- 2 teaspoons dried rosemary
- 4 bay leaves
- 2 teaspoons black peppercorns
- Salt, to taste (about 4-5 teaspoons)
- 24 cups (6 quarts) low-sodium chicken broth or stock
- 2 cups egg noodles (uncooked)
- 3 tablespoons olive oil or vegetable oil
- Fresh parsley, chopped (for garnish, optional)
- Juice of 1 lemon (optional, for brightness)
Instructions
- Prepare the chicken and broth: In a very large stockpot or two large pots, heat 2 tablespoons olive oil over medium heat. Add the chicken thighs and brown them lightly on both sides, about 4 minutes per side. This step adds depth of flavor but can be skipped to save time.
- Add aromatics and vegetables: Remove the chicken and set aside. In the same pot(s), add the remaining tablespoon of oil if needed, then sauté onions, carrots, celery, and garlic until softened and fragrant, about 8-10 minutes.
- Simmer the broth: Return the chicken thighs to the pot(s). Add the chicken broth, dried thyme, parsley, rosemary, bay leaves, peppercorns, and 3 teaspoons salt. Bring to a boil, then reduce to a simmer. Cover and cook for 45-50 minutes, until the chicken is cooked through and tender.
- Remove and shred chicken: Carefully remove the chicken thighs from the broth and set aside to cool slightly. Once cool enough to handle, discard skin and bones, then shred the meat into bite-sized pieces.
- Strain and return broth: For a clearer soup, strain the broth through a fine mesh sieve into a clean pot. Return the shredded chicken and the cooked vegetables to the broth.
- Add noodles and finish cooking: Bring the soup back to a gentle boil and add the egg noodles. Cook according to package instructions, usually 6-8 minutes, until tender but not mushy.
- Season and serve: Taste the soup and adjust salt as needed (start with an additional 1-2 teaspoons). Stir in lemon juice if using, and garnish with fresh parsley before serving.
Tips
- Substitutions: You can use boneless, skinless chicken breasts or a whole chicken instead of thighs. Adjust cooking time accordingly; breasts cook faster, while a whole chicken requires longer simmering.
- Make ahead: Prepare the broth and shredded chicken a day ahead, store separately, and combine with noodles just before serving to prevent noodles from getting soggy.
- Common mistakes: Avoid overcooking noodles in the soup, as they will continue to soften if left in the broth too long. Cook noodles separately if you plan to store leftovers.
- Broth clarity: Skim off any foam or fat that rises to the top during simmering for a cleaner broth and better flavor.
Serving Suggestions
This chicken noodle soup pairs beautifully with crusty bread or buttered dinner rolls for dipping. A simple green salad or steamed vegetables complement the meal well, keeping it light and balanced. For a heartier option, serve alongside a grilled cheese sandwich or a warm baked potato.
Variations
To customize your chicken noodle soup, try adding fresh herbs like dill or basil for a different flavor profile. Swap egg noodles for gluten-free pasta or rice noodles for dietary needs. For extra nutrition, toss in chopped kale, spinach, or peas during the last 5 minutes of cooking. For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce when serving.
Storage and Reheating
Store leftover soup in airtight containers in the refrigerator for up to 4 days. If you included noodles, store them separately to prevent over-softening. To freeze, omit noodles and store broth with chicken and vegetables in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat soup gently on the stovetop over medium heat until warmed through, adding fresh noodles if desired.
Frequently Asked Questions
Can I use store-bought broth instead of making my own?
Yes, using a good-quality low-sodium chicken broth is a convenient shortcut and still yields delicious results. Adjust seasoning accordingly since store broth can vary in saltiness.
How do I keep the noodles from getting mushy?
Cook noodles separately and add them to individual bowls when serving, or add them to the soup just before serving. This prevents them from absorbing too much broth and becoming overly soft.
What’s the best way to shred cooked chicken?
Once the chicken has cooled enough to handle, use two forks to pull the meat apart into bite-sized shreds. You can also use your hands, but be careful as the chicken may still be hot.
Can I make this soup in a slow cooker or Instant Pot?
Yes, brown the chicken first, then add all ingredients except noodles to the slow cooker or Instant Pot. Cook on low for 6-8 hours or high for 3-4 hours. Add noodles during the last 20 minutes of slow cooking or use the sauté function on the Instant Pot after pressure cooking.
How do I adjust this recipe for fewer people?
Simply divide the ingredient quantities proportionally. For example, for 5 people, use about one-quarter of the listed amounts. Cooking times remain similar but monitor doneness closely.
Is it safe to use raw chicken in large batch soups?
Yes, as long as the soup is cooked to an internal temperature of 165°F (74°C) and simmered adequately, it is safe. Use a food thermometer to verify the temperature for food safety.
Chicken noodle soup is a versatile, crowd-pleasing dish that can be easily scaled and adapted. With these detailed instructions and tips, you’ll have a delicious, comforting meal ready to serve a large group with minimal stress.
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