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
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
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
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.