Ingredients
- 10 chicken leg and thigh quarters, cooked, skinned, and de-boned
- 1 1/2 qt. chicken broth
- 2 1/2 gal. water
- 1 3/4 cups chicken soup base
- 5 lb. noodles
- 4 cans cream of chicken soup
- 1 cup water
- 1 lb. butter, browned
Directions
Bring chicken pieces, broth, 2 1/2 gal. water and chicken soup base to a boil, then add noodles. Boil for 5 minutes. Mix cream of chicken soup with 1 cup water. Pour that over the top. Brown butter and pour over top. do not stir! Put lid on and let set for 1 hour before serving.
Yield: 1 (20 qt.) stockpot full. Use this recipe for large crowds, etc. as they do not get mushy and stay delicious. Is best if made with homemade noodles or something similar.
By Robin from Washington, IA
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