This Witch’s Brew Soup is the perfect Halloween dinner!
Warm, comforting, and served in a way that feels seasonal but elevated. Pair it with skull bowls, a garlic scrubber, and your favorite fall cookware for a moment that is part recipe, part tablescape.
Shop the Look:
Recipe
Ingredients:
- 3 Tbs salted butter
- 1 medium yellow onion, chopped
- 3 medium peeled carrots, chopped to look like a pumpkin
- 2 celery stalks, chopped
- Carton of whole white mushrooms, cut into skulls
- 5 cloves garlic, minced
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 8 cups chicken broth
- 1 bay leaf
- 1 pound shredded chicken breast
- 1/2 tsp dried turmeric
- 12 oz. Reames frozen egg noodles (24 oz if you like lots of noodles like me)
- 1/4 cup parsley, chopped
Instructions:
Step 1:
Melt butter in a pot, and sauté onion, pumpkin carrots, and celery until they’re tender and fragrant. This is where the magic begins, the “foundation” of your soup. Everything from here builds on this gentle, golden start.
Step 2:
Stir in minced garlic until it releases its aroma—just about a minute. Then add thyme, salt, and pepper.
Step 3:
Now add chicken broth and the bay leaf. Stir it and let the mixture start warming up.
Step 4:
Place freshly shredded chicken breast directly into the simmering broth. Sprinkle in turmeric for its golden hue and warmth.
Step 5:
Add your frozen egg noodles directly in the broth—let them soak up the goodness.
Step 6:
Simmer 20 minutes until everything unites. Place skull mushrooms on top and simmer another 10 minutes.
Welcome to House of Cherami. A glimpse into the collision of two worlds: the brand I’ve built Thomas Blonde and the life I’m living. This is where the polished meets the personal, where creativity flows into daily rituals, and where design doesn’t just stay on the shelf. It shapes the way we live, gather, and create meaning. Here you’ll find the designer behind the design, curating a town-and-country lifestyle that is both refined and approachable.
