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A Kitchn review describes Emily Blunt’s chicken noodle soup recipe from the 2014 cookbook The Tucci Table: Cooking With Family and Friends. The recipe includes optional barbecue sauce, roasted chicken and a long simmer; the reviewer said the sauce added sweetness and umami to the broth.
The Kitchn has published a review of Emily Blunt’s chicken noodle soup recipe, highlighting its unusual optional addition: barbecue sauce stirred into the broth. The recipe appears in Stanley Tucci’s 2014 cookbook, The Tucci Table: Cooking With Family and Friends; the reviewer said the sauce contributed a sweet, savory flavor to the finished soup.
The recipe starts by roasting chicken legs and thighs with sliced onion, olive oil, salt, pepper and fresh thyme. The reviewer’s instructions call for baking the chicken for about 40 minutes. Meanwhile, diced onion, carrot and celery are softened in olive oil in a Dutch oven, followed by garlic and ginger.
White wine is added and allowed to cook down before chicken broth and bouillon cubes go into the pot. After the roasted chicken is shredded, it is added with the cooked onions. The recipe then calls for barbecue sauce, a bay leaf and a couple of chicken bones, with the soup simmered on low for at least two hours. The bones and bay leaf are removed before serving.
The reviewer cooked the egg noodles separately and served them in bowls with the soup ladled over them. They also said they used chicken bone broth in place of regular broth. In the review, the barbecue sauce is described as optional in the cookbook, but the reviewer chose to include it and praised the broth’s flavor. No exact amount of barbecue sauce or complete ingredient quantities are provided in the article excerpt.
Emily Blunt’s Chicken Noodle Soup A barbecue sauce twist
A Kitchn reviewer tried the recipe from Stanley Tucci’s cookbook and praised the optional sauce for adding sweetness and savory depth.
What makes it different
The cookbook lists barbecue sauce as optional; the reviewer included it and liked the flavor.
Sweet and savory
The reviewer said the sauce added sweetness and umami to the broth.
Adjust to taste
Add the optional sauce, leave it out, or adjust it to your preference.
How the soup comes together
Roast chicken legs and thighs with onion, olive oil, seasoning and thyme.
Soften vegetables, add garlic and ginger, then cook down white wine with broth and bouillon.
Add shredded chicken and the optional sauce; simmer at least two hours. The reviewer cooked egg noodles separately.
What to know before cooking
- Roasting and a long, low simmer
- Finding exact quantities in the cookbook or published recipe
- Cooking noodles separately, as the reviewer did
- The review gives no total preparation time
- Flavor depends on sauce, broth and personal taste
- Cook chicken to 165°F (74°C)
A Small Addition Changes the Broth
The recipe stands out because it takes a familiar chicken noodle soup and adds a condiment more often associated with barbecue. The reviewer said the barbecue sauce brought slight sweetness and umami, comparing its role to the way some cooks use soy sauce to add savoriness. That description is the reviewer’s assessment, not a measured comparison or a claim that the recipe will suit every palate.
For readers deciding whether to try it, the practical point is that the distinctive ingredient is optional, according to the cookbook’s ingredient list as described in the review. It can be left out, or added to taste. The recipe also takes advance planning: roasting the chicken and simmering the soup make it a longer project, even though much of the cooking time requires little active work.
The review gives home cooks a specific variation to test without suggesting that barbecue sauce is a standard or necessary ingredient in chicken noodle soup. Its appeal rests on the reviewer’s experience with this particular recipe and on a clear flavor idea: a small amount of sweetness and savory depth in a slow-cooked broth.
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From Tucci’s 2014 Cookbook
The recipe is credited to Emily Blunt and appears in The Tucci Table: Cooking With Family and Friends, published in 2014 by Stanley Tucci. The Kitchn reviewer encountered it while looking through the cookbook and decided to make it after noticing the barbecue sauce. The article does not provide a publication date for the cookbook recipe beyond its 2014 edition.
The review describes a method built around roasted chicken, vegetables, broth and a long simmer, with noodles cooked separately. Keeping noodles out of the pot until serving is the approach the reviewer used; the account does not say whether that is required by the cookbook. The article also does not reproduce full measurements, so readers seeking exact quantities would need to consult the cookbook or the recipe itself.
“I don’t know why I started doing this — it sounds a bit random, but I tried it once, and I just think it adds a bit of a kick of flavor.”
— Emily Blunt, as quoted in Stanley Tucci’s cookbook
Recipe Details and Taste Preferences
The review does not give the recipe’s full ingredient quantities, including how much barbecue sauce to use, or a total preparation and cooking time. It says the cookbook lists the sauce as optional, but the account does not specify a brand or style. The flavor result is subjective, and the reviewer’s positive experience does not establish how the soup will taste with different sauces, broths or amounts.
The article also presents the dish as comforting food during cold and flu season, but it does not provide medical evidence that the soup treats or prevents illness. Its description of the broth as containing collagen or protein is not accompanied by nutritional measurements; the reviewer’s use of bone broth is a personal modification.
How Readers Can Try the Recipe
Readers interested in the dish can consult the cookbook or its published recipe for exact quantities, then decide whether to include the optional barbecue sauce. The review recommends setting aside time for the chicken’s roughly 40-minute roast and the soup’s minimum two-hour simmer. Cooking the noodles separately, as the reviewer did, allows them to be served with the broth rather than simmered in it.
There is no announced follow-up, recipe change or further testing in the article. The next step for home cooks is simply to make the recipe and adjust the optional ingredient to their taste; the review does not report a broader test or reader response.
For food safety, cook chicken thoroughly to an internal temperature of 165°F (74°C), measured with a food thermometer in the thickest part. Refrigerate leftovers within two hours in shallow containers and reheat them to 165°F. The ingredients described include chicken, egg noodles and broth; check package labels for allergens and other ingredients in bouillon and barbecue sauce.
Key Questions
What makes Emily Blunt’s chicken noodle soup different?
The recipe adds optional barbecue sauce to the broth. The Kitchn reviewer said it gave the soup a slightly sweet, savory flavor.
How long does the soup take to cook?
The chicken roasts for about 40 minutes, and the soup simmers for at least two hours. The review does not provide a total time, and preparation time is not specified.
What noodles does the reviewer use?
The reviewer prefers egg noodles, cooked separately and placed in serving bowls before the soup is ladled over them. The article notes that noodle preferences vary.
Is barbecue sauce required?
No. The reviewer says the cookbook lists it as optional. She included it and liked the result, but readers can omit it or adjust it to taste.
Does the soup prevent or treat a cold?
The article presents the soup as comforting food, but it does not establish that it treats or prevents colds or flu. The reviewer’s comments about flavor are personal rather than medical claims.
Source: thekitchn.com
