California Chicken Soup

Just a small twist on an old favorite.

• Ready In: 1 hr 30 mins
• Serves: 85
• Yields: 5 gallons

Ingredients

• 7  lbs  cooked chicken breasts, and shredded
• 3 -4  gallons water or 3 -4  gallons broth
• 8  cups  chopped curly kale
• 8  cups  chopped celery
• 6  cups  diced yellow onions
• 6  cups carrots, coins
• 3  tablespoons ground black pepper
• 5  tablespoons salt
• 1⁄2 cup olive oil
• 4  bay leaves
• 4  lbs  egg noodles, cooked al dente

Directions

1. Bake chicken in pans at 350 degrees F for 20 min or until cooked.
2. Prepare celery, onion, carrot and garlic while chicken is cooking.
3. Saute garlic, onions, carrots, and celery in olive oil until onions are translucent.
4. Add water, salt, pepper, bay leaves and kale.
5. bring to a boil then reduce to med-high heat and simmer for 20 minute.
6. Add chicken and simmer for another 20 minutes.
7. Add cooked egg noodles before serving, keep egg noodles seperate so they don't get mushy.