This creamy chicken noodle soup is the perfect fix for a cold day, served mini-style in a dinner roll bread bowl.
Ingredients
- 6 La Brea Bakery Take & Bake French Dinner Rolls
- 1 tablespoon butter
- ⅓ cup onion, diced
- ⅓ cup carrots, diced
- ⅓ cup celery, diced
- 1 ½ tablespoon flour
- 3 cups chicken broth
- 1 cup ditalini pasta, or other small noodles
- ¼ cup heavy cream
- 1 tablespoon white miso, or to taste
- 1 cup cooked chicken, diced
- ½ cup frozen peas
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh thyme, optional for garnish
Preparation
- Heat the French Rolls according to the package instructions.
- Meanwhile, in a pot, heat butter over medium-high heat.
- When butter is melted, add the onion and carrot. Cook, stirring, until slightly soft, 1 to 2 minutes. Sprinkle in the flour and stir to incorporate completely.
- Pour in the chicken broth in a thin stream, whisking constantly.
- Add the pasta and bring to a simmer. Cook pasta according to package instructions.
- Stir in cream and then miso to taste.
- Stir in the chicken and peas.
- When the peas are warm, about 1 minute, season with salt and freshly ground pepper.
- After the rolls are slightly cool, cut them into bread bowls and fill with soup.
- Garnish with thyme and enjoy!
Recipe adapted from Steph, i am a food blog
