The 1-Step Upgrade for Better Chicken Noodle Soup (An Italian Trick)

Puréeing Vegetables for Creamy Chicken Noodle Soup

Chicken noodle soup is a nourishing dish that is perfect for cold weather or when you're feeling under the weather. While homemade chicken stock can enhance the flavor of the soup, it can also be time-consuming and require effort. However, there's a simple step you can take to make your chicken noodle soup even more delicious. Whenever you make chicken noodle soup, whether using store-bought stock or homemade stock, try puréeing some of the cooked vegetables and stock and adding it back into the pot. This gives the soup a luxurious, creamy texture without the need for cream. It's a quick and easy trick that requires no additional ingredients.

This trick is inspired by pastina soup, also known as Italian penicillin soup, where the vegetables and broth are often blended until smooth before adding the pasta. Puréeing the base of the soup adds body and a beautiful golden color. It's particularly useful if you have picky eaters who don't enjoy the texture of cooked vegetables. Even kids will love this upgraded version of a classic dish.

How to Incorporate This Tip in Any Chicken Noodle Soup Recipe

To start, heat some olive oil in a pot and sweat the mirepoix, which consists of chopped onions, carrots, and celery, forming the base of the chicken noodle soup. After the vegetables have softened, add the chicken stock and let it simmer covered for about 20 minutes or until the vegetables are tender.

Using a slotted spoon or ladle, scoop about half of the cooked vegetables and some stock into a blender. Allow the mixture to cool for about five minutes while you add the chicken to the pot. It's important not to add the chicken, noodles, or any hard herbs until after you blend the vegetables to avoid turning the soup gloppy.

Carefully blend the vegetables until smooth, adding a little water or more stock if needed. For safety, cover the blender with a kitchen towel to prevent any hot splatters. Once blended, return the puréed mixture to the pot and continue making the soup following your recipe. If you don't have a blender, you can also use an immersion blender. Remember to move the pot off the heat, keep the blade fully submerged, and blend on low speed for just a few seconds to avoid over-blending.

Expand Your Soup-Making Skills

This puréeing trick can be applied to almost any soup recipe. It works particularly well with simple soups like Tuscan white bean or chicken and rice, as well as creamy soups such as broccoli cheddar or creamy gnocchi. Just remember to wait to add the pasta and protein until after blending the base to avoid over-puréeing.

If you're interested in expanding your soup-making skills, check out these additional recipes for making chicken stock. Whether you prefer using a slow cooker, Instant Pot, or chicken feet, there's a method that suits your preferences.