Velvety Chicken Pasta Soup

Comforting Chicken Noodle Soup That Warms the Soul

Cooking Duration

This delightful chicken noodle soup requires about 40 minutes from start to finish, making it a quick and fulfilling meal option.

Ingredient List

• 1 bunch scallions
• 1/4 cup unsalted butter
• 5 carrots, cut into 1/4-inch slices (2 cups)
• 1 celery stalk, chopped (1 cup)
• 1/2 teaspoon black pepper, plus extra for serving
• 1/4 teaspoons kosher salt, divided
• 1/4 cup all-purpose flour
• 3 tablespoons white miso paste
• 1 tablespoon minced garlic (about 3 cloves)
• 8 cups of low-sodium chicken broth, homemade or store-bought
• 3 cups (approximately 5 ounces) wide egg noodles
• 12 ounces cooked chicken, shredded into bite-sized pieces (3 cups)
• 1/2 cup heavy whipping cream

Cooking Instructions

Begin by thinly slicing the white and light green parts of the scallions (you'll need about 1/2 cup). Set these aside in one bowl. Then, take the dark green parts and slice them to measure out another 1/2 cup, placing them in a separate bowl. In a large pot over medium-high heat, melt the unsalted butter. Once melted, add the sliced white and light green scallions, carrots, celery, black pepper, and 1/2 teaspoon of kosher salt. Cook for approximately 5 minutes, stirring occasionally, until the vegetables soften. Next, introduce the flour, white miso paste, and minced garlic to the vegetable mix in the pot. Stir constantly as you cook for another minute or until the mixture becomes fragrant and the flour is a light golden brown. Gently pour in the chicken broth while continuously stirring and scraping the bottom of the pot to loosen any flavorful browned bits. Increase the heat to bring the mixture to a boil. Once boiling, add the egg noodles and cook, stirring occasionally, for about 8 minutes until they are tender. After the noodles are cooked, reduce the heat to medium-low. Fold in the shredded chicken, 1/4 cup of the dark green scallion tops, and the remaining 3/4 teaspoon of kosher salt. Cook while stirring frequently until the chicken is heated through, which should take about 1 minute. Remove the pot from the heat, then stir in the heavy cream. Ladle the soup into six bowls, and sprinkle the rest of the dark green scallions on top. Add a dash of extra black pepper for garnish, if desired.

Storage Tips

Allow any leftover soup to cool completely before transferring it to an airtight container; it can be refrigerated for up to three days. If you're looking to freeze it, cook the soup without the noodles and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge, gently reheat, and add freshly cooked noodles right before serving. If needed, adjust the consistency with warm broth or water.