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Vegetable Chicken Noodle Soup

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Vegetable Chicken Noodle Soup

Comfort food that's budget-friendly is what this vegetable chicken noodle soup is all about. Make the full batch, or cut it down to feed a smaller crowd. Any way you make it, this soup is deeee-licious, and the extra veggies make it a healthy meal.

Serves: 100

Cooking Time: 10 min

Ingredients
  • 9 gallons plus 2 quarts chicken stock, fat skimmed off top
  • 8 pounds carrots, peeled and cut into small dice
  • 1/3 cup plus 3 tablespoons dried tarragon
  • 5 3/4 pounds thin egg noodles
  • 13 pounds boneless skinless chicken breast halves, cut into thin strips
  • 27 pounds frozen peas
  • 19 pounds broccoli florets
Instructions
  1. Bring stock, carrots and tarragon to a boil in a saucepan over high heat.
     
  2. Add noodles and chicken and simmer over medium high heat 5 minutes.
     
  3. Add vegetables and salt and pepper to taste.
     
  4. Simmer another 2-3 minutes, or until chicken and noodles are just cooked throughout.

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