Making a big batch of chicken noodle soup is one of my favorite ways to prepare for busy weeks or unexpected guests. There’s something incredibly comforting about a hearty pot of this classic dish simmering on the stove.
It not only fills the house with a delicious aroma, but it also provides plenty of servings that can be enjoyed over several days or frozen for later.
Whether you’re cooking for a crowd or just want to have leftovers on hand, bulk chicken noodle soup is a perfect go-to recipe. Plus, it’s versatile enough to customize with your favorite ingredients!
How To Make Bulk Chicken Noodle Soup?
Recipe Time
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Soup
Cuisine: American
Yield: 16 servings
Equipment Needed
- Large stockpot (at least 12 quarts)
- Wooden spoon for stirring
- Cutting board and sharp knife
- Ladle for serving
- Large bowl for shredded chicken
- Strainer or slotted spoon
Ingredients
- 4 pounds of boneless, skinless chicken thighs or breasts
- 4 quarts (16 cups) of chicken broth
- 12 cups water
- 2 large onions, diced
- 8 large carrots, peeled and sliced
- 8 celery stalks, sliced
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 12 oz egg noodles
- Fresh parsley for garnish
Instructions
1. Cook The Chicken
I start by adding the chicken thighs (or breasts) to a large stockpot. Pour in the chicken broth and water. Bring the mixture to a boil, then reduce it to a simmer. Let the chicken cook for about 30 minutes, or until it’s fully cooked and tender.
2. Sauté The Vegetables
While the chicken cooks, I heat olive oil in a pan over medium heat. Add the diced onions, garlic, carrots, and celery. Cook until the onions are translucent and the vegetables are slightly softened, about 10 minutes.
3. Shred The Chicken
Once the chicken is done, I remove it from the broth with a slotted spoon. Let it cool slightly before shredding it into bite-sized pieces. You can do this by hand or use two forks.
4. Combine Everything
Next, I return the shredded chicken to the stockpot. Add the sautéed vegetables, thyme, oregano, bay leaf, and a pinch of salt and pepper. Let the soup simmer for another 30 minutes to allow the flavors to meld together.
5. Cook The Noodles
I bring the soup to a gentle boil, then stir in the egg noodles. Cook them directly in the soup for about 8-10 minutes, or until the noodles are tender.
6. Serve
Before serving, I garnish the soup with fresh parsley and adjust the seasoning with more salt and pepper if necessary.
Nutrition Facts Of Bulk Chicken Noodle Soup
- Calories: 230
- Protein: 15 g
- Fat: 8 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Sodium: 750 mg
Serving Suggestions Of Bulk Chicken Noodle Soup
1. With A Crusty Bread
I love serving my bulk chicken noodle soup with a side of crusty bread or dinner rolls. It soaks up the broth beautifully, adding an extra layer of comfort to the meal.
2. Topped With Parmesan
If you want to elevate the flavor even more, sprinkle some freshly grated Parmesan on top of your soup. It adds a savory richness that complements the broth perfectly.
3. Make It A Meal
For a heartier meal, pair the soup with a simple salad like Caesar or a mixed greens salad with a tangy vinaigrette. It balances the warmth of the soup with something fresh.
Tips And Variations Of Bulk Chicken Noodle Soup
1. Use Leftover Chicken
If you have any leftover rotisserie chicken, feel free to use it. Just skip the first step and add the shredded chicken in when you combine the vegetables and broth.
2. Swap The Noodles
While I love using egg noodles, you can swap them for any pasta you have on hand. Rotini or ditalini work particularly well.
3. Freeze For Later
One of the best parts of making soup in bulk is that it freezes beautifully. Let the soup cool completely, then transfer it to airtight containers or freezer bags. It will last up to 3 months in the freezer. Just reheat on the stove when you’re ready to enjoy.
Special Note
For those looking to make this soup gluten-free, simply swap the egg noodles with gluten-free pasta. You can also use gluten-free broth to ensure the entire recipe is free of gluten.
Conclusion
Whenever I make this bulk chicken noodle soup, I find it’s the perfect recipe for feeding a crowd or preparing multiple meals at once. The combination of tender chicken, flavorful broth, and hearty noodles never fails to comfort and satisfy.
Plus, it’s incredibly adaptable. Whether you stick to the recipe or make a few variations, you’ll love how easy and delicious it is to enjoy throughout the week.
This personal approach to making bulk chicken noodle soup ensures a delicious, wholesome meal for anyone looking for an easy way to prepare soup in larger quantities.
Bulk Chicken Noodle Soup
Equipment
- Large stockpot (at least 12 quarts)
- Wooden spoon for stirring
- Cutting board and sharp knife
- Ladle for serving
- Large bowl for shredded chicken
- Strainer or slotted spoon
Ingredients Â
4 pounds of boneless, skinless chicken thighs or breasts
4 quarts (16 cups) of chicken broth
12 cups water
2 large onions, diced
8 large carrots, peeled and sliced
8 celery stalks, sliced
4 garlic cloves, minced
3 tablespoons olive oil
2 teaspoons dried thyme
2 teaspoons dried oregano
1 bay leaf
Salt and pepper to taste
12 oz egg noodles
Fresh parsley for garnish
InstructionsÂ
Cook The Chicken
- I start by adding the chicken thighs (or breasts) to a large stockpot. Pour in the chicken broth and water. Bring the mixture to a boil, then reduce it to a simmer. Let the chicken cook for about 30 minutes, or until it’s fully cooked and tender.
Sauté The Vegetables
- While the chicken cooks, I heat olive oil in a pan over medium heat. Add the diced onions, garlic, carrots, and celery. Cook until the onions are translucent and the vegetables are slightly softened, about 10 minutes.
Shred The Chicken
- Once the chicken is done, I remove it from the broth with a slotted spoon. Let it cool slightly before shredding it into bite-sized pieces. You can do this by hand or use two forks.
Combine Everything
- Next, I return the shredded chicken to the stockpot. Add the sautéed vegetables, thyme, oregano, bay leaf, and a pinch of salt and pepper. Let the soup simmer for another 30 minutes to allow the flavors to meld together.
Cook The Noodles
- I bring the soup to a gentle boil, then stir in the egg noodles. Cook them directly in the soup for about 8-10 minutes, or until the noodles are tender.
Serve
- Before serving, I garnish the soup with fresh parsley and adjust the seasoning with more salt and pepper if necessary.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.