Your Essential Guide to usda chicken noodle soup recipe

Got a crowd to feed? Maybe a school event, a community gathering, or just an unusually large family dinner? Sometimes, you need a recipe that scales up without losing its soul. That's where the classic usda chicken noodle soup recipe comes in. Forget those flimsy, watery versions you might have encountered; this is a robust, comforting soup designed to be made in quantity, ensuring everyone gets a warm, satisfying bowl. It’s the kind of soup that tastes like home, even when you’re making gallons of it.

Making the Classic USDA Chicken Noodle Soup Recipe

Starting with the Base

Alright, let's get down to business with this usda chicken noodle soup recipe. Forget those sad cans; we're building flavor from the ground up, or at least from the stock up. You'll need a serious amount of chicken or turkey stock here – we're talking gallons if you're aiming for 50 servings. This isn't the time to skimp. Good stock is the backbone. Next up are your trusty soup vegetables: carrots, celery, and onions. Dice them up reasonably, but don't get obsessive; they're going to soften beautifully during the cook time. A bit of parsley, pepper, and poultry seasoning join the party to round out that classic, comforting taste.

Bringing it All Together

Combine that ample stock with your prepared vegetables and seasonings in a massive pot. We're talking industrial-sized, or at least the biggest one you own. Crank up the heat and bring it to a rolling boil. Once it hits that point, reduce the heat significantly, slap a lid on it, and let it simmer. Twenty minutes should do the trick; this allows the vegetables to soften nicely and the flavors to meld. After that simmer, it’s time for the stars: the noodles and the cooked chicken or turkey. Add them in and let them cook until the noodles are tender. Don't overcook them unless you enjoy soup that doubles as wallpaper paste.

Key Ingredients Checklist (per 50 servings)

• Chicken or Turkey Stock (3.5 gallons + 2 cups)
• Carrots (1 pound, sliced)
• Celery (1 pound, diced)
• Onions (1 pound, diced)
• Cooked Chicken or Turkey (3 pounds, diced or shredded)
• Egg Noodles (2 pounds, dry)
• Parsley (optional)
• Pepper
• Poultry Seasoning

Why the USDA Chicken Noodle Soup Recipe is Great for Groups

Feeding the Masses Efficiently

Let's face it, cooking for fifty isn't the same as whipping up dinner for four. You need recipes that scale, and the usda chicken noodle soup recipe nails it. It's built on simple, readily available ingredients that are cost-effective when bought in bulk. Think big sacks of carrots, celery, and onions, and large containers of stock. The process itself is streamlined – essentially boiling, simmering, and adding the final components. There aren't any fussy techniques or delicate steps that fall apart when you multiply the quantities. This efficiency is crucial when you're trying to get a warm meal into a lot of hungry bellies without breaking the bank or needing a culinary army in the kitchen.

Universal Comfort Food Appeal

Chicken noodle soup is the undisputed champion of comfort food for a reason. It’s familiar, soothing, and generally well-liked across age groups and palates. This particular usda chicken noodle soup recipe, with its focus on a solid stock base and tender ingredients, hits all those nostalgic notes. When you’re serving a diverse group, whether kids at a school or folks at a community center, you need something reliable that most people will actually eat and appreciate. This soup avoids polarizing flavors or textures, making it a safe and welcoming choice for feeding crowds. It’s the culinary equivalent of a warm blanket on a chilly day.

What makes this soup so universally appealing?

• Familiar flavor profile
• Soft, easy-to-eat textures
• Associated with feeling good and home
• Avoids common allergens (check specific ingredients, but the base is often friendly)

Simple Adaptation and Serving Logistics

Another win for this recipe when dealing with large quantities is its adaptability and straightforward serving. Need to stretch it slightly? A little extra stock won't ruin it. Have leftover cooked chicken from another meal? Perfect, dice it up and toss it in. Serving is equally simple. It’s a liquid, so ladling into bowls is quick work. The USDA guidelines even specify how to portion it (an 8 oz ladle is your friend here) and the critical temperature requirements for holding and serving hot soup safely (165°F to heat, 135°F to hold). This focus on practical logistics makes the usda chicken noodle soup recipe a go-to for institutional settings where getting food out quickly and safely is paramount.

Nutrition and Serving Details for Your USDA Chicken Noodle Soup

Breaking Down the Nutrients

Alright, let's talk turkey, or rather, chicken and its nutritional stats in this usda chicken noodle soup recipe. When you're making soup for a crowd, especially in settings like schools or community centers, knowing what you're serving is pretty important. An 8-ounce serving of this soup clocks in around 98 calories. Not exactly a calorie bomb, which is good. You're looking at about 2.16 grams of fat per serving – again, pretty modest. Cholesterol is around 26mg. The big number to watch, as with many institutional recipes, is sodium, sitting at roughly 207mg per serving. It also provides 0.5 oz equivalent of meat/meat alternate and 0.5 oz grain equivalent, ticking some boxes for meal planning guidelines.

Serving it Up Safely and Soundly

Getting this usda chicken noodle soup recipe from the pot to the bowl safely is non-negotiable, especially when serving vulnerable populations. The USDA guidelines are pretty clear here, and for good reason. You need to heat the soup to 165°F (74°C) or higher for at least 15 seconds before serving. This kills off any unwelcome hitchhikers. Once it’s hot, you need to hold it at a minimum of 135°F (57°C) if you're keeping it warm for service. Letting soup linger in the temperature danger zone is a fast track to a bad day for everyone involved. An 8-ounce ladle is the recommended tool for portioning, ensuring consistency across servings. Medium steam table pans work well for holding and serving large quantities.

Tips and Tricks for the Perfect USDA Chicken Noodle Soup Recipe

Boosting Flavor Beyond the Basics

so the standard usda chicken noodle soup recipe is solid, built for scale and reliability. But let's be real, sometimes "reliable" can lean a little... plain. To elevate this workhorse soup, don't be afraid to add a few simple touches. Using a good quality chicken or turkey stock from the start makes a massive difference – think homemade if possible, or a reputable store-bought brand that isn't mostly salt and water. When you're simmering those vegetables, consider tossing in a bay leaf or a sprig of fresh thyme; just remember to pull them out before serving. And leftover roasted chicken? That’s culinary gold. It brings depth of flavor that plain boiled chicken sometimes lacks. Just shred or dice it and add it with the noodles.

One batch I made for a surprisingly large neighborhood potluck, I accidentally used mostly dark meat from some leftover roasted turkeys. The soup had this unexpectedly rich, savory undertone that everyone commented on. Sometimes kitchen mishaps lead to breakthroughs, I suppose.

Quick Flavor Boosters:

• Use high-quality stock (low sodium is your friend)
• Add a bay leaf or fresh herbs during simmering
• Incorporate roasted or rotisserie chicken
• A pinch of garlic powder or onion powder can enhance vegetable flavor
• Finish with fresh chopped parsley just before serving

Handling Volume and Temperature Like a Pro

Making this usda chicken noodle soup recipe in bulk introduces challenges beyond just finding a big enough pot. Temperature control is paramount, as the USDA guidelines stress. Getting it up to 165°F is necessary, but holding it at 135°F or higher requires proper equipment – chafing dishes or slow cookers designed for holding. Don't try to keep it warm on the lowest burner setting for hours; you’ll likely end up in the danger zone, or worse, with scorched soup. If you have leftovers (a rare but possible event), cool them down rapidly. Divide the large batch into smaller containers and get them into the fridge quickly. Leaving a giant pot of soup to cool on the counter overnight is just asking for trouble. Portioning with the right ladle size (8 oz for this recipe) ensures consistency and helps manage yield, which is important when you're accountable for feeding a specific number of people.

It sounds overly cautious, perhaps, but I once saw a perfectly good stew go bad because someone forgot to cool it properly. It's a harsh lesson, but one you only need to learn once.

Wrapping Up Your Big Batch Soup Success

So there you have it. The usda chicken noodle soup recipe isn't just another soup; it's a reliable workhorse for feeding a crowd. It skips the fancy footwork and delivers straightforward comfort, batch after batch. You've got the ingredients, the steps, and the knowledge to handle the scale. It's practical, it’s cost-effective, and let's be honest, sometimes a simple bowl of chicken noodle is exactly what people need. No culinary awards here, just dependable, warm sustenance.