Ultimate chicken noodle soup recipe for 20 people

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So, you've got twenty faces staring back at you, all looking hungry. Maybe it's the annual holiday gathering, a potluck where you volunteered to bring the main event, or just a massive family game night. Whatever the occasion, feeding that many people can feel daunting. You need a meal that's warm, universally loved, and doesn't require a team of sous chefs. Enter chicken noodle soup – the ultimate comfort food champion. But let's be real, most recipes online serve about six. Simply multiplying everything rarely works; you end up with weird textures and uneven flavors. That's why you need a proper chicken noodle soup recipe for 20 people. This guide isn't just about bigger numbers; it's about the right ratios, the best techniques for a large pot, and clever tips to make sure your soup is a roaring success, not a watery flop. We'll cover the exact ingredients you'll need, walk you through the steps for managing this mega-batch, and share some pro tips to make it unforgettable. Ready to tackle this culinary challenge and earn some serious comfort-food cred?

Scaling Up: Why You Need a Specific Chicken Noodle Soup Recipe for 20 People

Thinking you can just grab your favorite six-serving chicken noodle soup recipe and multiply everything by three or four is like trying to fit an elephant into a Mini Cooper – it's just not going to work. When you're aiming for a chicken noodle soup recipe for 20 people, the dynamics change completely. A standard pot won't cut it; you need something substantial, which means heat distribution becomes a real issue. You risk scorching the bottom or ending up with unevenly cooked chicken and mushy noodles in one spot while others are still firm. Plus, flavors don't always scale linearly; what tastes perfectly seasoned in a small batch can become bland or overpowering when multiplied without careful adjustment. You need specific guidance on ingredient quantities, cooking times, and even the order of operations to ensure that every single bowl served from your massive pot is as delicious as the first.

Ingredients List: What You Need for This Chicken Noodle Soup Recipe for 20 People

The Foundation: Chicken, Broth, and the Holy Trinity of Veggies

Alright, so you're tackling a proper chicken noodle soup recipe for 20 people. This isn't a weeknight simmer; this is an event. You're going to need serious volume, starting with the chicken. Skip the boneless, skinless breasts here; they dry out too fast in a long cook. Go for bone-in, skin-on chicken pieces – thighs and drumsticks work best for flavor and staying moist. Figure on about 8-10 pounds total; the bones and skin add crucial richness to your broth. Speaking of broth, this is where you can't skimp. You'll need gallons. Plan for at least 6-8 quarts of good quality chicken broth. Homemade is king if you have it, but low-sodium store-bought is perfectly fine for this scale. Then come the aromatics: onions, carrots, and celery. You'll need plenty. Think 3-4 large onions, a couple pounds of carrots, and a whole head of celery. Chopping all that is a task, maybe put on some good music.

Noodles, Herbs, and Getting Your Seasoning Right

Now for the noodles. Egg noodles are classic for a reason; they soak up the broth beautifully. For a chicken noodle soup recipe for 20 people, you'll need a significant amount, probably around 3-4 pounds of dry egg noodles. Don't add them too early, or you'll end up with a starchy mess. Herbs are non-negotiable. Fresh dill and parsley brighten everything up. You'll want a couple of large bunches of each, chopped just before serving. Thyme and bay leaves are great additions during the simmering phase for depth. Seasoning this much soup requires patience. You'll need plenty of salt and black pepper, of course, but remember that flavors develop. Taste and adjust as you go. A little bit of garlic never hurt anyone either; use several cloves, minced.

Bone-in, skin-on chicken pieces (thighs, drumsticks): 8-10 lbs
Low-sodium chicken broth: 6-8 quarts
Large yellow onions: 3-4
Carrots: 2 lbs
Celery: 1 large head
Garlic cloves: 6-8, minced
Dry egg noodles: 3-4 lbs
Fresh dill: 2 large bunches
Fresh parsley: 2 large bunches
Fresh thyme sprigs: a few
Bay leaves: 2-3
Salt and black pepper: to taste
Butter or olive oil: for sautéing

StepbyStep Guide: Making Your Big Batch Chicken Noodle Soup for 20 People

now that you've got your mountain of ingredients ready for this chicken noodle soup recipe for 20 people, let's actually get this show on the road. The first move is always building that flavor base. Grab your biggest pot – we're talking a serious stockpot here, probably 12 quarts or more. Heat up some butter or oil over medium heat and toss in all those chopped onions, carrots, and celery. You're not trying to brown them, just soften them up and let them release their sweetness. This takes a bit longer with this volume, maybe 10-15 minutes, stirring occasionally so nothing sticks. Once they're looking tender and fragrant, add your minced garlic and cook for just another minute until you can smell it; don't let it burn. This foundational step is crucial for a rich soup, so don't rush it. Next, nestle those bone-in chicken pieces into the pot with the vegetables. Pour in all that chicken broth, add your bay leaves and thyme sprigs, and bring it all to a simmer. Skim off any foam that rises to the top as it cooks. Why simmer bone-in chicken instead of just adding cooked? * **Flavor:** Bones and skin add depth and richness to the broth. * **Moisture:** Bone-in pieces stay juicy during the longer cooking time. * **Efficiency:** You cook the chicken and make flavorful broth simultaneously.

Tips for Success: Getting Your Giant Pot Just Right

Scaling up a chicken noodle soup recipe for 20 people isn't just about bigger ingredients; it's about managing the sheer volume in that giant pot. Heat distribution is your biggest enemy here. A high flame on a standard burner will scorch the bottom before the top even gets warm. You need consistent, lower heat across the base. If you have a large burner or commercial-style stove, great. Otherwise, rotate the pot occasionally and stir from the very bottom frequently, especially once the noodles go in. Don't overcrowd the pot either; the broth needs room to circulate. If your stockpot is bursting at the seams, consider splitting the soup into two pots for simmering the chicken, then combining the broth and vegetables later before adding noodles. Taste, taste, and taste again – seasoning a large batch requires more salt than you think, but add it gradually. Remember, you can always add more salt, but you can't take it away.

Serving & Storing Your Comfort Food Feast

the soup is done, smelling incredible, and your crowd is ready to eat. Ladling out a chicken noodle soup recipe for 20 people requires a bit of coordination. Make sure you have plenty of bowls ready. Serve it piping hot, maybe with some crusty bread for dipping. Now, the inevitable happens: leftovers. Storing this volume correctly is crucial unless you plan on eating soup for a week straight. Let it cool down significantly before transferring it to storage containers. Don't just shove the giant hot pot directly into the fridge; it'll raise the temperature of everything else and potentially spoil your efforts.

Serving Up Comfort to Twenty

So there you have it. Scaling up chicken noodle soup to feed twenty isn't rocket science, but it does require a bit more planning than a weeknight pot. You've got the ingredient list, the steps for managing that giant pot, and a few tricks to keep it from turning into a mushy mess. It takes effort, sure, but the payoff is a house filled with the smell of simmering goodness and a table full of happy, well-fed faces. Forget those tiny batches; you've just conquered the art of feeding a crowd with classic comfort. Now go ladle out some warmth.