16 Quart Chicken Corn Soup
Warm, hearty, and perfect for feeding a crowd, this 16 Quart Chicken Corn Soup is a comforting classic packed with bold, homestyle flavors. Made with tender, simmered chicken thighs, sweet corn, and a medley of fresh vegetables, this recipe combines wholesome ingredients with a velvety roux base for a rich, satisfying texture. Seasoned with garlic, thyme, and freshly cracked black pepper, every spoonful bursts with savory depth. Optional egg noodles make it even more filling, and a final garnish of fresh parsley adds a vibrant finish. Whether you're hosting a family gathering or prepping for a week of easy meals, this big-batch soup is a cozy, delicious way to serve up comfort in every bowl. Perfectly paired with crusty bread, it's sure to become a mainstay in your kitchen.
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Recipe Information
Ingredients
- 5 pounds Chicken thighs (bone-in, skin-on preferred)
- 10 cups Sweet corn (fresh or frozen)
- 4 cups Carrots (diced)
- 4 cups Celery (diced)
- 3 cups Yellow onions (diced)
- 14 quarts Chicken stock
- 3 cups Egg noodles (optional)
- 1 cup Unsalted butter
- 1 cup Flour
- 2 tablespoons Salt
- 1 tablespoon Ground black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Garlic powder
- 1 cup Fresh parsley (chopped, for garnish)
- 2 quarts Water
Instructions
In a large 16-quart stockpot, add 5 pounds of chicken thighs and 2 quarts of water. Bring to a gentle boil over medium-high heat, skimming off any foam that rises to the surface.
Once boiling, reduce the heat to low and simmer the chicken for 45-60 minutes, or until the meat is tender and easily pulls away from the bone. Remove the chicken from the pot and set aside to cool. Strain the broth and set it aside for later use.
While the chicken cools, melt 1 cup of unsalted butter in the same stockpot over medium heat. Add 4 cups of diced carrots, 4 cups of diced celery, and 3 cups of diced onions. Sauté for 8-10 minutes, or until the vegetables are softened.
Stir in 1 cup of flour and cook for 2-3 minutes while stirring constantly to create a roux. Slowly whisk in the reserved chicken broth and 14 quarts of chicken stock, stirring to combine until smooth.
Add 10 cups of sweet corn, 2 tablespoons of salt, 1 tablespoon of ground black pepper, 1 teaspoon of dried thyme, and 1 teaspoon of garlic powder. Bring the soup to a simmer and let it cook for 30 minutes.
Meanwhile, shred the cooked chicken, discarding the skin and bones. Add the shredded chicken to the pot and stir to combine.
If desired, stir in 3 cups of egg noodles and continue cooking for an additional 10-12 minutes, or until the noodles are tender.
Taste the soup and adjust the seasoning with additional salt or pepper as needed. Cook for another 30 minutes on low heat to allow the flavors to meld together.
Remove the soup from heat and garnish with 1 cup of freshly chopped parsley before serving.
Serve the soup hot, with crusty bread or crackers on the side. Enjoy!
Nutrition Facts
Calories |
13160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 622.9 g | 799% | |
| Saturated Fat | 161.2 g | 806% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3348 mg | 1116% | |
| Sodium | 22549 mg | 980% | |
| Total Carbohydrate | 844.7 g | 307% | |
| Dietary Fiber | 123.9 g | 442% | |
| Total Sugars | 249.7 g | ||
| Protein | 1079.0 g | 2158% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 2489 mg | 191% | |
| Iron | 121.2 mg | 673% | |
| Potassium | 19288 mg | 410% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
