Transform Your Chicken Noodle Soup Into A Hearty Stew With Just 2 Simple Ingredients - Tasting Table

"When the cold weather settles in, few things can be as comforting as a warm bowl of chicken noodle soup. But on those days when you need something extra - something a little more filling - turning that soup into a stew can make all the difference. The transformation doesn't have to be difficult, either. Much like a beef stew, chicken noodle stew really only requires the soup to be thickened."

"You could use flour and water, but to preserve the flavor, if you have chicken stock, use that instead. You can do this at the beginning by making a roux with the fat you used to saute your chicken and vegetables. Add flour slowly, up to about ¼ cup, and then stir to coat the veggies. When you add your stock later, the flour will thicken it into a creamy stew base."

"If you're going gluten-free, you can swap out the flour for cornstarch, rice flour, or potato starch. Remember, some starches thicken better than wheat flour, so you'll need to use less of them to get the same effect. About half as much cornstarch will thicken the same. Rice flour thickens on par with wheat flour, and you can use slightly less potato starch than wheat flour for the same effect."

Turn chicken noodle soup into a stew by thickening the broth to create a creamier, more filling dish. Make a roux at the start using the fat from sautéing and up to about 1/4 cup flour, stirring to coat vegetables before adding stock so the mixture thickens into a creamy base. Alternatively, whisk cold chicken stock into flour to form a smooth slurry and slowly incorporate it into simmering soup. For gluten-free options, use cornstarch, rice flour, or potato starch in adjusted amounts. Instant potato flakes can bulk up flavor and add a rustic, hearty texture.

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