Chicken Noodle Soup For A Crowd
Plenty of shredded chicken accented with tender noodles, carrots, celery and onions in broth creates this easy Chicken Noodle Soup for a crowd.
Servings 25 servings
Calories 229kcal
Ingredients
- 25 cups water
- 6 Tablespoons chicken bouillon
- 5 pounds chicken breasts about 6 medium boneless breasts
- 25 ounces egg noodles
- 3 cups onion chopped
- 3 cups celery chopped
- 2 1/4 cups carrots diced
- 2 teaspoons garlic powder
- 1 1/2 tablespoons Italian seasoning
- 1 1/2 tablespoons Kosher salt
- 3/4 tablespoon pepper
Instructions
- Add water to a 20 quart electric roaster oven and set to 350℉. Once water is hot stir in bouillon until dissolved.25 cups water, 6 Tablespoons chicken bouillon
- Add spices and stir well.2 teaspoons garlic powder, 1 1/2 tablespoons Italian seasoning, 1 1/2 tablespoons Kosher salt, 3/4 tablespoon pepper
- Add chopped vegetables.3 cups onion, 3 cups celery, 2 1/4 cups carrots
- Use tongs to carefully set trimmed chicken breasts in a single layer. Cover and cook about 1 1/2 to 2 1/2 hours until each breasts reaches an internal temperature of 165℉.5 pounds chicken breasts
- Remove cooked chicken breasts and set on a rimmed baking sheet to catch any liquids. Shred chicken and chop if needed to make small pieces.
- Turn roaster to low or 200℉. Add noodles and cook for 15 to 20 minutes until tender. Stir until covered with broth.25 ounces egg noodles
- Add chicken to roaster, stir well and serve warm. Taste a spoonful and add additional seasoning if necessary.
Nutrition
Calories: 229kcal | Carbohydrates: 24g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 575mg | Potassium: 511mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2030IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg