Chicken Noodle Soup for a large croud
- estevens Jan 24, 2013 10:39 AM
I am making a very large chicken noodle soup... it should feed about 200 people. I have often made my Mennonite style chicken noodle soup at home for my own family and guests but not on this scale.
Starting to freak out a little about the enormity of the task!
I am using two 18 quart pots. About 4 whole chickens per pot, adding whole cloves, cinnamon sticks, star anise, bay leaves, whole pepper corns, and ginger.
I will cook the chickens until done in the two pots and then remove them from the broth to pick all the meat off the bones.
When the meat goes back in, I will add fresh chopped parsley just the last few minutes of cooking. This will be served over bowls of fresh cooked egg noodles.
For my own use I would make my own egg noodles from scratch, but this job is too big. I will have to settle for store bought noodles :(
Problem is, I worked out the number of chickens and the amount of the spices but no idea how many noodles to cook.
You have to decide how much noodles you want to serve per bowl. Then if you look on the noodle package where the calories are it will tell you something like 4 ozs is 1 cup cooked, then you decide how many serving are in the package. 200 soups divided by the amount of serving in one package will give you the amount of packages you need. And just make a little extra for good luck.
Your thread takes me back to my Mennonite childhood. I can see the community hall full of long tables stacked up with homemade noodles being dried by big slow moving electric fans.
No more than 4 lbs. And distribution's easier the smaller the noodle; so don't use the wide noodles; use the thin-thin ones.
I love the OP's spice mixture for the soup and wanna try it in my own kitchen soon!
My estimation (and it is only an estimation) is that I would use one-1 pound bag of extra wide egg noodles per chicken per pot. That is the ratio that I use at home when I make CNS.