Ultimate Chicken Noodle Soup Recipe for 50 Servings

Ever needed to feed a small army? Or maybe just a really big family gathering? Forget those tiny pots, we're talking a serious batch of chicken noodle soup! This isn't your average weeknight dinner; we're diving into a chicken noodle soup recipe for 50 servings. That's right, enough to satisfy a crowd. I get it, cooking in bulk can feel like a scary leap, but trust me, it’s totally doable and even kinda fun. We'll break down how to scale up your favorite comfort food without losing any of that homemade goodness. First, we'll tackle the art of making a huge pot of flavorful broth, then we'll talk about the best ingredients for a 50-serving soup. Finally, we will make sure you know how to serve and store this mega-batch of chicken noodle soup, so you can have a stress free serving and enjoy the meal. Get ready to become the master of big-batch soup!

Scaling Up: Making Chicken Noodle Soup for 50

The Math of More

Okay, so you're not just making soup for your family tonight, you're feeding a small village, or at least 50 people. That's a lot of hungry mouths! The first thing to wrap your head around is the sheer volume. We're not talking about doubling a recipe, we're talking about multiplying it significantly. Think of it like this: your regular pot is a small car, but now you need a bus. So, forget your usual pot, you'll need a stockpot that could probably double as a small bathtub. Seriously, go big or go home! Now, before you panic, it's not just about tossing in 50 times the ingredients. Some things scale linearly, while others need a bit more finesse. We'll get into the nitty-gritty of that soon, but for now, just know you'll need a big pot and a plan.

Equipment Check

Before we even think about chicken, let's talk tools. This isn't a solo mission; you're going to need backup. First and foremost, that giant stockpot I mentioned is non-negotiable. I’m talking at least 20 quarts, maybe even bigger if you can swing it. Think of it as your soup's new home. You'll also need some hefty stirring spoons - those tiny ones from your drawer are going to get lost in that pot. Think long handles, sturdy material and something you can grip well. Consider a ladle the size of a small bowl - it’ll make serving easier. And for the love of all that is good, get yourself some good oven mitts because this is gonna get hot.

The Art of the Prep

Now that you've assembled your arsenal, let's talk prep. Remember how your mom always said, "mise en place"? Well, she was right, especially when cooking for a crowd. Get all your veggies chopped, your chicken prepped, and your herbs measured out. This isn't the time for on-the-fly ingredient grabbing. Trust me, you don't want to be frantically searching for thyme when the broth is simmering away. Prepping everything ahead of time isn't just about efficiency; it's about making sure the cooking process is smooth and less stressful. It's like having all your puzzle pieces ready before you start assembling the picture, otherwise you will get overwhelmed. And nobody wants a stressed out cook!

The Secret to Flavor: Broth and Ingredients for a Big Batch

Broth is the Boss

Let's be real, the broth is where the magic happens in any good soup, but especially when you're cooking a huge batch. You can't just toss in some water and call it a day. No, no, we're going for a flavor explosion. Think about it – that broth is the foundation of your entire soup, so it needs to be rich, savory, and packed with goodness. I like to start with a whole chicken, yes, the whole bird. It adds so much depth and flavor that you just can't get with pre-cut pieces. Simmer that bird with some onions, carrots, celery, and a few cloves of garlic. It's like creating a delicious perfume for your kitchen, the smell will make you want to eat it right away! Don't forget the bay leaves and some peppercorns; they're like the secret agents of flavor. Let it simmer for a good couple of hours, the longer the better. It's not a race, it's a flavor marathon.

Ingredient Harmony

Now that you have a killer broth, let's talk about the rest of the cast. We're going to need a mountain of vegetables. Carrots, celery, and onions are your standard trio, but don’t be afraid to mix things up. I like to add some parsnips for a touch of sweetness, and maybe some leeks for extra depth. And don't skimp on the herbs! Fresh thyme, parsley, and a little bit of rosemary will really bring the whole thing to life. Remember, we're going for a symphony of flavors, not just a single note. And of course, you'll need noodles. I like egg noodles, but you can use whatever your heart desires. Just remember to cook them separately and add them to the soup before serving. Nobody likes soggy noodles!

Serving and Storing Your 50Serving Chicken Noodle Soup

The Grand Finale: Serving Time

Alright, you've got this massive pot of soup, smelling amazing, and now it's time to get it into bowls. Serving a crowd can be a bit chaotic, so a little planning goes a long way. First, set up a serving station, like a buffet. Have your bowls, ladles, and any toppings you want to offer like fresh herbs or a sprinkle of cheese. Remember, presentation matters even if you're feeding a crowd. Nobody wants a messy soup spill. I always like to set out some crusty bread on the side, because who doesn't love a good soup and bread combo? And if you have some extra hands, put them to work! Delegate tasks like ladling the soup, adding toppings, and keeping the area tidy. It’s like a well-oiled machine when everyone pitches in. This way, you can also enjoy the fruits of your labor, instead of being stuck in the kitchen.

Freezing for Future Feasts

Let's face it, 50 servings is a lot of soup. Unless you're hosting a huge party, chances are you'll have leftovers. But don't worry, chicken noodle soup freezes like a champ! The key is to let the soup cool down completely before you start packing it up. Then, portion it into freezer-safe containers, leaving a little space at the top for expansion. I prefer using wide-mouth jars or freezer bags. They’re easy to stack and they don’t take up too much space in the freezer. Make sure you label everything with the date, so you don't end up with a mystery soup in a few months. And remember, don't freeze the noodles with the soup; they'll get mushy. Cook them fresh when you're ready to reheat the soup. When you're ready to enjoy it again, just thaw it in the fridge overnight or use the defrost setting on your microwave and heat it up on the stovetop. It's like having a homemade meal ready whenever you need a little comfort.

Reheating Like a Pro

So, you've got your frozen soup, and now you're ready to enjoy it again. The best way to reheat it is low and slow. I like to put it in a pot on the stove over low heat, stirring occasionally until it's heated through. If you’re in a hurry, you can use the microwave, but be careful not to overcook it. Once the soup is hot, add your freshly cooked noodles, stir it all together, and you're ready to go! It's like having a brand new bowl of deliciousness, without any of the cooking hassle. You can also add a little bit of fresh herbs or a squeeze of lemon juice to brighten up the flavors. It’s the little touches that make a big difference. And that's it! You've successfully made and served a huge batch of chicken noodle soup. You’re basically a soup superstar now, go out and celebrate with a bowl of your amazing soup!

Wrapping Up Your Giant Batch of Chicken Noodle Goodness

So, there you have it, a chicken noodle soup recipe for 50 servings that’s not only manageable but also delicious. You've learned how to scale up the broth, choose the right ingredients, and even how to store leftovers. It might seem like a lot at first, but with a little planning and some big pots, you can easily whip up a meal that can feed a crowd. Don't be shy about tweaking it to your taste; maybe add a little extra spice or a different veggie. The most important thing is to enjoy the process and the feeling of sharing a warm, comforting bowl with the people you care about. Now go forth and make some soup!