Colonial Kitchen | Catch-All Chicken Noodle Soup
There is nothing more satisfying after a hard day of work out in the garden than a bowl of hearty soup. Truth be told, I discovered this recipe by accident. I was making a vegetable soup with an oil-based roux, and it turned out awful. It was probably the most awful tasting thing I have ever cooked, and my poor parents sat there slowly tasting each bite and trying to smile through dinner. After I finally sat down and tasted it for myself, I grabbed everyone's bowls and tossed them aside, hurrying to make us some sandwiches or something to get the nasty, bitter taste out of my mouth. I was so sad because I spent quite a bit of time on it, and had added in some amazing vegetables. I felt so terrible that they all had gone to waste! Thankfully, I had just made some fresh vegetable stock and was keeping it in the freezer.
With some luck, I saved a majority of the vegetables, threw them in a pot with the stock, some new seasoning, leftover roasted chicken, and Fettuccine noodles. It was absolutely delicious! It was so perfect, that I had to make it again. The combination of vegetables was perfectly rustic, and it just tasted so much better with a butter/cream based roux. Yum! I call this my "Catch-All Chicken Noodle Soup" but you could also call it a Kitchen Sink Soup. You know, "everything but the kitchen sink" HA!
- 4 tbsp butter
- 4 cloves garlic, sliced
- 1 large onion, diced
- 2 stalks celery, chopped
- 1 medium red bell pepper, diced
- 4 tbsp flour
- 1 1/2 lb butternut squash, peeled and cubed (2 inch pieces)
- 1 1/2 lbs red potatoes, peeled and cubed (2 inch pieces)
- 2 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1/2 lb crimini mushrooms
- 1 zucchini, diced
- 1 cup spinach
- 1 cup milk
- 2-3 cups vegetable stock (my recipe)
- 1 cup shredded, roasted chicken
- 1 cup fettuccine/linguine noodles, uncooked
- salt + pepper
Phew! That was a lot of ingredients, right? Truth be told, the soup photographed in these photos does not contain every ingredient listed. However, the first soup I made DID. It also had ginger in it, which I did not end up liking. Like I said, everything BUT the kitchen sink. You can pack a lot into this soup, and it tastes phenomenal when you have it all. For us, most of those ingredients are just lying around in the fridge and pantry. I like to think that the colonists perhaps made soups like this quite a bit. They didn't have a grocery to run to, and while many of them grew their own food, it was kind of whatever was in season or on hand that got tossed in. At least, if I were a colonist, we would be eating lots of soup to get by!
I would suggest turning to this recipe when you have leftover pasta, chicken, and some vegetables. It's basically just a simple base with extras added in for flavor, though the herbal blend I've added is flavor enough! Let's make some soup.
- Heat 2 tbsp butter over medium heat until melted. Add in the garlic, onions, celery, red bell pepper, and a dash of salt and pepper. Saute until the onions are translucent, about 5 minutes.
- Add in the other 2 tbsp of butter and sprinkle in the flour. Stir, creating a roux over the vegetables. Add in the other veggies; squash, potatoes, carrots, parsnips, mushrooms, zucchini, and spinach. Make sure everything gets coated in flour.
- Pour in the milk. Stir constantly, making sure the flour does not stick to the bottom and burn. Stir until the mixture thickens and the milk begins to bubble and boil.
- Pour in the stock. I like to add it one cup at a time and bring each cup to a boil. This helps the soup to thicken nicely over time. For the soup pictured, I only used two cups of stock. It made the soup REALLY thick, which you might prefer. If you would like a thinner soup, but still creamy, add 3 cups of stock.
- Once the last cup has come to a boil, add in the seasoning. Use 1/4 tsp of each, rosemary, thyme, oregano, and lavender. I like about 1/2 tsp of salt and pepper as well. Let it simmer for about 10 minutes and then come back and give it a taste. Does it need more flavor? Add another 1/4 tsp of each. These are called "Herbs de Provence." I really love the floral note that lavender leaves behind!
- Right after you add in the herbs, add the chicken and noodles. The noodles can be cooked already! That's fine. I've done that before. This last time, I added in uncooked noodles, and left the soup to simmer for 30 minutes. Everything was perfection! Let simmer for 20-30 minutes, or until the soup has thickened, the flavor has intensified, and the potatoes can be pierced easily with a fork.
- Enjoy with some homemade bread!
And there you have it! A delicious soup, complicated and divine in flavor, yet surprisingly easy to make. This is a go to for us, for sure! I hope you enjoy. I love messing around with soups. Lately, I've been kind of interested in French cuisine, even though I was hooked on Colonial-esque recipes. Inspiration just hits me like a ton of bricks sometimes. Aaaah! Either way, cooking with French hints of flavor and French music on makes me happy. If you listen to my Instagram Stories on my personal Instagram (@kayhaupt) then you might hear some of my tunes. I may have to put together a playlist soon.