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Creamy Veggie Chicken Noodle Soup

Creamy Veggie Chicken Noodle Soup

If you’re not adding cream to your chicken noodle soup, you’re missing out. For this rendition of the beloved comfort food, a generous amount of cream, scallions, fresh tarragon, and haricots vert join the party, as does lemon zest and juice. Sure, it’s not the soup your grandmother used to make, but we promise it’s downright delicious.

Ingreadient :
  • 8 cups low sodium chicken broth
  • 1 lb boneless skinless chicken breasts
  • 1 carrot, peeled and sliced
  • 4 scallions, sliced, dark green parts separated
  • 6 oz. dried cavatappi pasta (about 2 cups)
  • 8 oz haricots verts, trimmed and cut into 1 1/2-in. pieces
  • 1 1/4 tsp kosher salt
  • 2 tsp chopped fresh tarragon
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup heavy cream
  • Freshly ground black pepper, for topping
Direction :
  • 8 cups low sodium chicken broth
  • 1 lb boneless skinless chicken breasts
  • 1 carrot, peeled and sliced
  • 4 scallions, sliced, dark green parts separated
  • 6 oz. dried cavatappi pasta (about 2 cups)
  • 8 oz haricots verts, trimmed and cut into 1 1/2-in. pieces
  • 1 1/4 tsp kosher salt
  • 2 tsp chopped fresh tarragon
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup heavy cream
  • Freshly ground black pepper, for topping