- A quick butter-flour roux whisked with white miso builds a velvety body and savory depth using only 1/2 cup heavy cream.
- Wide egg noodles simmer in the broth, releasing starch that lightly thickens the soup while staying tender and flavorful.
- Rotisserie chicken and fast-cooking vegetables put this comfort classic on the table in about 25 minutes, and it reheats smoothly for easy leftovers.
Creamy chicken noodle soup is the culinary equivalent of a well-worn sweater: familiar, forgiving, and instantly soothing. This version leans on smart technique so it tastes like it simmered all afternoon, yet it’s ready in about 25 minutes. A classic mirepoix sets the base, but we trade onions for scallions and use them two ways. The light parts are softened in butter for gentle sweetness, and the dark greens folded in at the end for freshness. A quick flour-based roux brings body, so a modest amount of heavy cream goes a long way. The secret ingredient is white miso, whisked in with the roux, adding savory depth and quiet complexity while it melts into the broth without shouting miso.
Wide egg noodles cook directly in the pot, enriching the broth with just enough starch while soaking up flavor. Torn cooked chicken, such as rotisserie chicken, works beautifully and keeps this soup weeknight-friendly. The result is velvety and comforting, with tender vegetables, springy noodles, and a broth that tastes nostalgic yet new.
This is the kind of soup that fits every season. You can make it quickly after work, or throw it together on a sick day, or make a big batch for serving over the weekend. It reheats like a dream and invites riffs, such as leftover turkey, the addition of peas or spinach, or a Parmesan cheese rind thrown in while simmering for extra richness. However you personalize it, this soup guarantees a creamy bowl in record time.
The benefits of a roux
A roux is a thickener made by cooking fat and flour together, creating starches that swell and add silky body to sauces and soups. In this recipe, butter coats the scallions, carrots, and celery, then flour is stirred in with white miso and garlic. The mixture is cooked, stirred constantly, until browned and fragrant. Broth is then whisked in, dissolving the roux so the soup simmers to a velvety, creamy consistency without tasting heavy.
Homemade versus store-bought chicken broth
Homemade chicken broth typically has a fuller body and cleaner flavor because you control the bones-to-water ratio, aromatics, and simmer time. It also contains natural gelatin that gives a silky mouthfeel and a richer finish.
Store-bought broth is convenient and consistent, but can taste saltier, sweeter, or flatter depending on the brand, and often lacks the same collagen-backed texture. Choose low-sodium broth so you can season later. For this soup, either works, just taste and adjust salt after adding miso and cream.
Notes from the Food & Wine Test Kitchen
- Use white (shiro) miso; darker miso can overpower the soup and add excess salt.
- Cook noodles just to al dente as they’ll continue to soften slightly as the soup rests.
- If the soup thickens on standing, loosen with warm broth or water 1/4 cup at a time.
Suggested pairing
2023 Joel Gott Unoaked Chardonnay California. A vibrant, unoaked Chardonnay mirrors the soup’s creaminess without adding heaviness, offering citrus and apple notes that refresh between bites.
This recipe was developed by Jasmine Smith; the text was written by Breana Killeen.
