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–+ servings
Shorty Leonard's Soup
This cozy stovetop soup begins with a classic roux, equal parts butter and flour, just like a cream sauce. The base is thinned with chicken stock, enriched with half-and-half, and seasoned with a spoonful of “Custom” chicken soup base, a popular mid-century pantry staple from brands like Custom Culinary. It’s then loaded with weeknight vegetables, broccoli florets, mushrooms, potatoes, celery, and a handful of rice noodles,for a hearty bowl that eats like a meal. The texture lands between chowder and creamy vegetable soup, brightened at the end with parsley and black pepper. Simple, flexible, and warming, this vintage-style recipe delivers dependable comfort with ingredients you likely have on hand.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 8
Calories 330 kcal

Ingredients
  

  • 6 tbsp unsalted butter (or margarine)
  • 1 yellow onion (small, finely diced )
  • 1 cup celery (thinly sliced, about 2 ribs)
  • 6 tbsp all-purpose flour
  • 4 cups chicken stock
  • 2 cups half-and-half
  • 1½ tbsp chicken soup base
  • 2 cups broccoli florets (small )
  • 8 oz mushrooms (sliced)
  • 2 potatoes (medium, peeled and ½-inch dice (about 2½ cups))
  • 4 oz rice noodles (about 2 loosely packed cups broken pieces)
  • ½ tsp freshly ground black pepper (plus more to taste)
  • 2 tbsp chopped fresh parsley
  • Kosher salt (only if needed (base may be salty))

Instructions
 

Step 1: Melt & Soften

  • Melt butter in a large pot over medium heat. Add onion and celery; cook 4–5 minutes until softened but not browned.

Step 2: Make the Roux

  • Stir in flour and cook, stirring constantly, 2 minutes to form a blond roux.

Step 3: Whisk in Stock

  • Gradually whisk in chicken stock, smoothing out any lumps.

Step 4: Simmer to Thicken

  • Bring to a gentle simmer and cook 5–7 minutes, stirring often, until slightly thickened.

Step 5: Enrich

  • Stir in half-and-half. Return to a low simmer.

Step 6: Season the Base

  • Whisk in chicken soup base; taste and adjust.

Step 7: Add Vegetables

  • Add potatoes; simmer 8–10 minutes. Add broccoli and mushrooms; simmer 5 minutes more.

Step 8: Cook Noodles

  • Add rice noodles; cook 3–5 minutes, just until tender.

Step 9: Finish

  • Stir in pepper and parsley. Add salt only if needed.

Step 10: Serve

  • Ladle into warm bowls and enjoy hot.

Tips

  • Swap rice noodles for egg noodles or diced cooked chicken and skip noodles for a “chowder” style.
  • Use evaporated milk instead of half-and-half for a thriftier, stable creaminess.
  • Stir in ½ cup grated cheddar for a cheesy version; add with the half-and-half.
  • Make it vegetarian by using vegetable stock and omitting chicken base (season with 1 to 2 tsp soy sauce or miso).
  • Add 1 cup frozen peas or corn in the last 3 minutes for more veg and color.
  • For extra body, mash a few potato cubes against the pot walls near the end.

Nutrition

Calories: 330kcalCarbohydrates: 32gProtein: 9gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5.5gTrans Fat: 0.5gCholesterol: 60mgSodium: 780mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 2200IUVitamin C: 35mgCalcium: 170mgIron: 2.2mg
Keyword chicken stock soup, comfort food, cozy meals, cream soup, hearty, homemade soup, vegetable soup, vintage recipe
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