Classic Chicken Noodle Soup

This hearty Chicken Noodle Soup is a comforting blend of tender chicken, fresh vegetables, and egg noodles simmered in a flavorful broth. With its traditional roots and a touch of creativity through the use of fresh herbs and a hint of lemon, this soup is perfect for serving a large group while meeting dietary needs. Each serving is balanced and nutritious, making it an ideal meal for any occasion.

Ingredients:

• 75 lbs chicken thighs, boneless and skinless
• 30 lbs egg noodles
• 25 lbs carrots, diced
• 25 lbs celery, diced
• 25 lbs onions, diced
• 15 lbs garlic, minced
• 10 gallons chicken broth
• 5 gallons water
• 1 cup fresh parsley, chopped
• 1 cup fresh thyme, chopped
• 1 cup lemon juice
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. In a large stockpot, heat olive oil over medium heat. Add the diced onions, carrots, and celery, sautéing until softened, about 10 minutes.
2. Add the minced garlic and sauté for an additional 2 minutes until fragrant.
3. Stir in the chicken thighs, chicken broth, and water, bringing the mixture to a boil.
4. Reduce heat to a simmer and cook for 30 minutes or until the chicken is fully cooked.
5. Remove the chicken, shred it, and return the shredded meat to the pot.
6. Add the egg noodles and cook according to package instructions until tender.
7. Stir in the fresh parsley, thyme, lemon juice, and season with salt and pepper to taste.
8. Simmer for an additional 5 minutes to meld the flavors together.
9. Serve hot in bowls, ensuring each portion contains an equal amount of chicken, noodles, and vegetables.