Whether it’s a seasonal cold or simply the chill in the air, few dishes can compare to the comfort and nourishment of a steaming bowl of chicken noodle soup. In recent days, I have found myself preparing this classic dish more frequently. While crafting a rich, flavorful chicken stock from scratch undoubtedly elevates the soup’s taste, it requires a significant investment of time and energy. Therefore, I have adopted a clever technique to enhance the depth of flavor in my chicken noodle soup, whether using store-bought or homemade stock: blending a portion of the cooked vegetables and stock before reintroducing them to the pot. This method imparts a velvety, almost creamy texture to the soup, without the addition of any cream—a simple yet effective trick that necessitates no extra ingredients and only a few minutes of effort.
This ingenious approach to enhancing chicken noodle soup draws inspiration from pastina soup, also known as Italian penicillin soup, which often involves pureeing the vegetables and broth until smooth before incorporating the pasta. By blending the soup’s base, it gains a luscious body and a delightful golden hue, elevating its overall appeal and taste.
This technique proves particularly advantageous when catering to picky eaters who may object to the texture of cooked vegetables. My children have embraced this upgrade to one of our family’s favorite dishes with enthusiasm and satisfaction.
To implement this tip at home with any chicken noodle soup recipe, begin by sautéing the mirepoix—comprising onions, carrots, and celery—in a splash of olive oil. Add the chicken stock and allow it to simmer for approximately 20 minutes, or until the vegetables have softened.
Using a slotted spoon or ladle, transfer about half of the cooked vegetables and some stock into a blender. Allow the mixture to cool for roughly five minutes, a window in which you can incorporate the chicken into the pot. It is crucial not to add the chicken, noodles, or any robust herbs such as rosemary or thyme until after blending the vegetables to avoid creating a thick, unappealing consistency in the soup.
Carefully blend the vegetables until smooth, adjusting the consistency by adding a bit of water or additional stock to facilitate blending. To prevent hot splatters, cover the blender with a kitchen towel during this process. Once blended, reintroduce the pureed mixture to the pot and proceed with completing your soup according to the recipe’s directions.
For those without a blender, an immersion blender serves as a suitable alternative. Remember to remove the pot from the heat, keep the blade fully submerged throughout, and blend at a low speed for a brief period to prevent inadvertently pureeing the entire contents of the pot—which, while not necessarily negative, may affect personal preferences.
This blending technique is adaptable to a wide array of soups, proving particularly effective with uncomplicated varieties like Tuscan white bean or chicken and rice, as well as creamy options such as broccoli cheddar or creamy gnoc
