Chicken and Vegetable «Stoup» with Herb and Butter Egg Noodles | Rachael Ray

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Chicken and Vegetable "Stoup" with Herb and Butter Egg Noodles | Rachael Ray

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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 butter1 large russet potato, peeled and diced ¼ inch1 large onion, chopped2 carrots, peeled and chopped2 ribs of celery with leafy tops, thinly slicedSalt and white pepper1 large fresh bay leaf1 bundle of sage and thyme (a few stems of each tied with string) 2 cloves garlic, finely chopped or grated3 tablespoons flour6 cups chicken bone broth or stock1 rotisserie chicken, meat pulled into small bite-sized pieces1 cup fresh peas

For the Noodles:

    Salt1 pound extra-wide egg noodles3 tablespoons butter, cut into small pieces1 cup herbs combined: parsley, dill and chives

Yield 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.

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Chicken and Vegetable "Stoup" with Herb and Butter Egg Noodles | Rachael Ray

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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.  

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