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.
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