I was watching The Chew the other day and a man wrote to ask if they’d replicate a recipe from his late wife. She used to make him chicken noodle soup and served it over a mound of mashed potatoes. What!?! Two of my favorite things together!?! The hosts made the soup, served it over the mashed potatoes and all 3 loved it. They couldn’t imagine why they’d never thought of it themselves! I couldn’t WAIT to try it!
My friend Julie from A Solitary Feast and I had brunch last Sunday and I mentioned the soup and mashed potatoes. I wondered if she’d think I was crazy but she totally understood. As Julie explained, it was sort of like eating gnocchi without adding the flour to make the pillows. Well, sure! The flavors weren’t that different. This would work just great, I decided.
Yesterday I was home all day and wanted to make the chicken soup. I hadn’t thawed any kind of chicken so I took two frozen boneless, skinless chicken breasts out of the freezer and plopped them in a pot of boiling chicken broth. I let the breasts boil for about 20 minutes, then added a couple handfuls of sliced carrots. I let the pot cook another 20 minutes, then removed the chicken breasts.
I added minced garlic, salt and poultry seasoning to the pot and let the breasts cool a few minutes. When I could handle the chicken breasts I cut them into cubes and set them aside.
I’d chopped up about 2 cups of celery, including a lot of the top leaves, and an onion. I sautéed the celery and onions in a drizzle of oil to soften them a bit before adding them to the soup pot.
I chopped 3 cups of broccoli and 2 cups of cauliflower and added it to the soup pot along with the chopped chicken.
I taste tested the broth for seasoning and added more salt and some pepper.
I like adding broccoli or cauliflower or both to chicken soup, it adds that layer of flavor similar to cabbage. The soup ends up full of flavor!
I also added half a box, about 8 oz, of rotini pasta. You could use any pasta, the rotini was what I had on hand that wasn’t small in shape.
I also added a can of kernel corn with the liquid and let the soup simmer on medium low until the pasta began to soften.
In the meantime I peeled and cut 5 Yukon gold potatoes and set them to boil in salted water. Again, you could use any potatoes, they were just what I had on hand. When the potatoes were fork tender I drained them and added some milk and butter then mashed them. My experiment was almost ready!
One last time I taste tested the soup and added salt and pepper to taste. My soup was ready too, dinner was ready to be served!
I put a mound of mashed potatoes on the bottom of a bowl, then ladled soup over them. Oh my goodness, was this a great idea! I totally loved the blend of flavors. The buttery potatoes added to spoonfuls of soup were delicious! I couldn’t stop remarking on them, I was so tickled.
My P.S. thought they were good as well. He’d ladled himself a large serving and said it was more filling than he had expected. He ate too much. ha.
I could see how the man on The Chew missed his favorite meal. My soup was maybe a little more complicated and filled with vegetables but adding the mashed potatoes to the blend was a stunning idea. I would do this again.
Chicken Noodle Soup with a Twist
Serve your chicken noodle soup over a dollop of mashed potatoes and you'll be smiling.
- 2 boneless, skinless chicken breasts (mine were frozen)
- 12 cups chicken broth
- 4 cups sliced carrots
- 1 teaspoon minced garlic
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 cup onion; chopped
- 2 cups celery with leaves; chopped
- 3 cups broccoli; chopped
- 2 cups cauliflower; chopped
- 8 oz rotini (half the box)
- 1 can whole kernel corn; with liquid
- 5 large potatoes; peeled and cut into 1″ chunks (I used Yukon gold)
- 1/2 cup milk (or more to get desired consistency)
- 3 tablespoons butter
- salt and pepper to taste
Add sliced carrots to soup pot and cook for 20 more minutes. Remove breasts to a plate and cool enough to dice into 1″ cubes. Set aside
While chicken cooks, heat a nonstick skillet over medium high heat with a drizzle of oil. Saute onion and celery until softened, about 5 minutes. Add to soup pot after chicken is removed along with minced garlic, poultry seasoning and salt.
Chop broccoli and cauliflower and add to soup pot along with can of corn and liquid and the diced chicken. Add rotini and let soup simmer on medium low for 10-15 minutes, until heated through and pasta is al dente.
Add potatoes to a medium saucepan and bring to a boil. Simmer on medium heat until fork tender. Drain, mash with 1/2 cup milk and butter until blended. Add more milk if necessary. Taste test for seasoning, adding salt and pepper to taste.
Serve in a soup bowl, adding a mound of mashed potatoes (1/2-3/4 cup) then ladle the soup over the potatoes.