Chicken and Noodles for a crowd

Melt in your mouth chicken with tender noodles in a rich and creamy soup mixture makes the Best Chicken and Noodles for a crowd.

Course Main Course

Cuisine American

Keyword Chickan and Noodles

Prep Time 30

Cook Time 4

Total Time 4 30

Servings servings

Calories 440kcal

Author Jennifer Osterholt

Using a 20 quart roaster oven add water and set to 350℉. Once water is hot stir in bouillon until dissolved.
20 cups water, 2 tablespoons chicken bouillon
Add spices and stir until dissolved.
2 tablespoons sea salt, 1 tablespoon pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion
Add butter to the roaster.
1 1/2 cups butter
Use tongs to carefully set trimmed chicken breasts in the hot water in an even single layer.
15 pounds chicken breasts
Cook for 1 1/2 to 2 1/2 hours until each breasts is cooked to an internal temperature of 165℉. I typically rotate the chicken from the edges to the center and the center to the edges once or twice to speed up and more evenly cook the chicken.
Carefully remove the chicken from the water and place onto trays or dishes to shred. Carefully shred chicken after cooling a bit, cover with foil and keep warm once shredded.
Saving all of the broth in the roaster, add cream of chicken soup and stir well.
80 ounces cream of chicken soup
About 45 minutes before serving add egg noodles to the soup mixture and stir ever 5 minutes until noodles are tender and nearly cooked. Then stir in shredded chicken.
Stir often, serve warm and enjoy!
48 ounces wide egg noodles