But it’s got to be in a thick sauce. Almost like a gravy or a chili or a stew. I’ve been trying to find a suitable recipe online for a while and I don’t know how to specify thick sauce.
We’re going to put egg noodles, carrots and celery in it. We’ve got three chicken breasts and tons of spices.
I think what we’re looking for is something like the inside of a chicken pot pie, but no potatoes and egg noodles instead of crust.
Can anyone help with this one?
If all you want is a thicker broth, you can just go ahead and make your soup. Toward the end of the cooking time, thoroughly blend (in a separate bowl) a little cornstarch and chicken broth together. Then pour it into your soup and heat until it’s thickened.
You can do what N. Sane suggested, but IMO a cornstarch thickened soup isn’t the best. It turns out glossy - think of the sauces in most take-out Chinese food.
Chicken Pot Pie is typically thickened with a roux. A roux is flour and butter cooked together; liquid - in this case, chicken stock - is added slowly. The result is a semi-thick stock.
For four cups of chicken stock, use about 5 tablespoons of flour and the same of butter. Heat the butter in the bottom of a stockpot. Add the flour, and stir for a few minute. The roux will start to brown; for soup, you don’t want it too brown, so only cook for maybe a minute or two. Sloooooowly add a little bit of stock, whisking the whole time. Once the stock is incorporated, add more. You can speed it up once you get a cup or two of stock in.
Once that’s done, add in your cooked chicken and any veggies you want.
Also, most chicken pot pies use some milk or cream in the stock. You might want to experiment with replacing 1/4 - 1/2 of the stock with milk for a slightly creamier soup base.
If you want chicken soup with a “thick sauce,” what you want is Chicken and Dumplings. The dumplings cook in the broth and thicken it.
That recipe link is decent, but I have no idea whay they want you to TAKE OUT the vegetables. Just chop the onion, carrot, and celery into soup-sized pieces and leave 'em in. Oh, and add a clove or two of minced garlic and a bay leaf to the pot.
And it’s better if you use all chicken stock than a water/stock mix.
No, I don’t want dumplings, I want noodles. But thanks anyway.
I think I will do the roux. That sounds like it would be exactly what I need.
Thanks!
My favorite chicken noodle soup recipe:
Obtain a box of Lipton Chicken Noodle Soup mix (with diced white chicken meat). If you’re adventurous, get the Lipton Hearty Chicken Noodle Soup mix instead.
Follow the directions on the box. Note: There will be a pot of boiling water involved.
If you let the bones simmer for a good 8-10 hours, the stock will have a jelled consistancy as well, adding to the thickness.
Here’s what I did:
Cooked the chicken and the noodles. Set aside.
Melted 6 Tb butter and added chopped onion, carrots and celery. Stirred until onion was translucent. Added flour, salt and pepper gradually. Added two cups milk and four cups chicken broth, gradually.
Added basil and rosemary, chopped chicken and the noodles. Let cook on low for about half an hour, stirring frequently.
WONDERFUL.
I have a fire going, have my chicken noodle soup, and a bottle of wine in the fridge. Life is good 
Thanks all!
FYI- To get the thick consistency of traditional Chicken and Noodles, one must get really traditional and make homemade egg noodles. The thick cut, fresh, noodles are what makes a natural and thick sauce/soup from my own personal experience.
As an aside, you can do the same thing with turkey after Thanksgiving.
Turkey noodle soup is the absolute best thing you can do with a turkey.
Woo woo! Now I want chicken soup!
I haven’t made homemade noodles in forever. I may have to buy a pasta maker. Last time I did it the noodles were so thick they didn’t dry properly. Good soup, though!
Make regular chicken soup (which is usually quite simple) but add a can of 2% condensed milk mixed with a bit of flour at the end. Let it come back to a boil. I always like a shot of sherry, too, but that’s just me.
I would strongly recommend NOT adding the noodles to the soup while it’s cooking, particularly if you are going to have leftover soup. Noodles, like rice, continue to absorb liquid long after they have reached the point of optimum doneness. They then become soggy and unpleasant.
I always cook the noodles or rice separately, then ladle the soup over them in the bowl. Since the rice or pasta doesn’t really add much in the way of flavor to the stock, you’re not losing anything; in fact, you’re gaining on all fronts. It’s also nice to place a few diced fresh herbs in the bowl along with the starch. You get a nice blast of fresh herb flavor that way.
er, you sure you don’t mean evaporated milk? Condensed milk is very, very sweet. Evaporated milk is thicker milk, without the sweetness. Unless, of course, they’ve come out with some new kind of condensed milk that isn’t sweet that I’ve never heard of before.
Nahhhhh…turkey Tetrazzini is!
And the only thing better than turkey Tetrazzini is duck Tetrazzini.
…well, maybe goose Tetrazzini is even better. But I’ve never Tetrazzinied a goose. Or goosed a Tetrazzini.
:eek:
Yes, I meant evaporated milk. Thanks for the correction. I’d hate for someone to ruin a perfectly good batch of chicken soup.