Creamy Chicken Noodle Soup
★★☆☆☆
Ingredients
- 1 bunch scallions
- ¼ cup unsalted butter
- 5 carrots, sliced into ¼-inch rounds (2 cups)
- 1 celery stalk, chopped (1 cup)
- ½ teaspoon black pepper, plus more for garnish
- 1¼ teaspoons kosher salt, divided
- ¼ cup all-purpose flour
- 3 tablespoons white miso paste
- 1 tablespoon minced garlic (from 3 large garlic cloves)
- 8 cups homemade or store-bought low-sodium chicken broth
- 3 cups (5 ounces) wide egg noodles
- 12 ounces cooked chicken, torn into bite-size pieces (3 cups)
- ½ cup heavy whipping cream
Instructions
- 1. Thinly slice white and light green parts of scallions (½ cup); set aside. Thinly slice dark green parts of scallions to equal ½ cup; set aside separately.
- 2. Melt butter in a large pot over medium-high. Add white and light green parts of scallions, carrots, celery, black pepper, and ½ teaspoon of the salt. Cook, stirring occasionally, until softened, about 5 minutes.
- 3. Add flour, miso, and garlic to vegetable mixture in pot. Cook, stirring constantly, until mixture is fragrant and flour turns light brown, about 1 minute.
- 4. Add broth to pot, stirring constantly and scraping bottom of pot using a wooden spoon to release browned bits. Bring to a boil over medium-high; add egg noodles, and cook, stirring occasionally, until tender and just cooked through, about 8 minutes.
- 5. Reduce heat to medium-low. Add chicken, ¼ cup dark green parts of scallions, and remaining ¾ teaspoon salt. Cook, stirring often, until chicken is heated through, about 1 minute. Remove from heat; stir in cream. Divide soup evenly among 6 bowls; top with remaining ¼ cup dark green parts of scallions. Garnish with additional black pepper.
This modern take on classic chicken noodle soup gets its velvety texture from a quick butter-flour roux and cream, with white miso paste adding savory umami depth. The recipe cleverly uses both parts of scallions for different purposes - the whites and light greens cook with the vegetables for base flavor, while the dark greens are added fresh for color and brightness.
Make ahead: Cool completely, then refrigerate in an airtight container for up to three days. If freezing, cook and cool the soup without the noodles and freeze for up to two months. Thaw overnight in the refrigerator, reheat gently, and add freshly cooked noodles before serving. If needed, thin with warm broth or water to your desired consistency.
Wine Pairing: Medium White