It’s not a soup, but it’s not quite a stew either. It’s what Rachael Ray calls a “stoup”, and it’s one of the best things I’ve made all year! This is my “cheater” version – I use store bought chicken stock and boneless breasts instead of using a whole fryer and making my own stock with the bones.

Ingredients
  • 3-4 large Boneless Skinless Chicken Breasts
  • 4 quarts Chicken Broth
  • 4 whole Carrots, Diced
  • 2 stalks Celery, Diced
  • ½ whole Medium Onion, Diced
  • 1 teaspoon Salt
  • ½ teaspoons Turmeric
  • ¼ teaspoons Ground Pepper
  • ¼ teaspoons Ground Thyme
  • 2 teaspoons Parsley Flakes
  • 16 ounces frozen Egg Noodles
  • 3 Tablespoons All-purpose Flour
What to do:

Cover chicken in chicken stock. Bring to a boil and continue to simmer for 30 mins or until chicken is no longer pink in the center.

Remove chicken from pot with a slotted spoon. With two forks, shred the chicken in to bite sized pieces.

Add the carrots, celery, and onions to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little cold water. Stir until smooth (it should form a paste, rather than a runny liquid). Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Serve over mashed potatoes.