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"Thicker than soup, but thinner than stew is a 'stoup,' and this one is 'souper' easy to make with a rotisserie chicken," says Rach. She calls it a "crazy, crazy twist" on a quick chicken noodle soup. "I've been making chicken noodle soup for 25 years, but this one I love because it starts with butter and olive oil in a big ole pot and you brown up the taters first." To that tasty base, you then add whatever vegetables you like along with the broth and pulled chicken. Rach serves the mixture, which is thickened slightly with flour, over buttered, herbed noodles instead of adding them to the stoup. That way, you can have more noodles, they keep their texture better and all the flavors stay more distinct. YUM!
For more soup-stew combos by Rach, check out her White Beans, Sausage and Greens "Stoup" and Chicken, Sausage and Escarole "Stoup."
Ingredients
For the Stoup:
- 4 tablespoons butter
- 1 large russet potato, peeled and diced ¼ inch
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 ribs of celery with leafy tops, thinly sliced
- Salt and white pepper
- 1 large fresh bay leaf
- 1 bundle of sage and thyme (a few stems of each tied with string)
- 2 cloves garlic, finely chopped or grated
- 3 tablespoons flour
- 6 cups chicken bone broth or stock
- 1 rotisserie chicken, meat pulled into small bite-sized pieces
- 1 cup fresh peas
For the Noodles:
- Salt
- 1 pound extra-wide egg noodles
- 3 tablespoons butter, cut into small pieces
- 1 cup herbs combined: parsley, dill and chives
Yield
Serves: 4
Preparation
For the stoup, melt butter in a large Dutch oven over medium heat, add potatoes and lightly brown them. Add onions, carrots and celery, season with salt and white pepper and add bay and herb bundle. Partially cover the pot and soften 7 to 8 minutes, stirring occasionally. Add garlic and stir in flour for 1 minute, then add stock and let thicken a couple of minutes. Add the rotisserie chicken to the saucy stew, reduce the heat to a low simmer and add fresh peas.
For the noodles, heat a pot of water to a boil, salt the water and cook the egg noodles about a minute less than package directions. Reserve ½ cup water, drain noodles and return to hot pot with the burner of the stove off. Add the butter, reserved water and three-fourths of the herbs, stir a minute to combine and divide noodles among large shallow bowls. Ladle the saucy stew over the noodles evenly and top with remaining herbs.