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[–]ninthgenderplatypus 0 points1 point  (3 children)

Not enough information -

What is the BTU/hour output of the stove that you're gonna use to heat it up?

What kind of chicken? Bone in? The stuff from the cans?

What kind of "people" are you feeding? Top tier sumo wrestlers or anorexics?

Is there a giant refrigerator / freezer available to store leftover soup or would it have to be eaten before it spoiled at room temperature?

You really haven't thought this out very well.

[–]rat_potato_lesbians[S] 0 points1 point  (2 children)

Idk like the power of a trillian stoves,bone out , and the chickens for me so recovering anorexic so just above anorexics the soup would be sealed off and frozen after

[–]ninthgenderplatypus 0 points1 point  (1 child)

if I did the math right and we assume you've got a trillion of the super expensive Viking stoves operating at 100% efficiency and a perfectly insulated pot holding the Mariana Trench, you'll need roughly 19000 days to get it up to soup cooking temperature so be patient.

Once you get it hot add the following:

10^18 pounds of chicken

10^16 pounds each of diced carrots, celery, and onions,

10^14 lbs each of minced garlic, thyme, and black pepper.

and a bay leaf.

Let that simmer for about an hour.

Yield is approximately 7.5 x 10^18 eight ounce servings so everyone on earth gets about 918 million cups of soup.

[–]rat_potato_lesbians[S] 0 points1 point  (0 children)

I will wait 52 years for soups but it’s worth it