The Sunday Paper Dinner: Trisha Yearwood’s Creamy Chicken Noodle Soup
At The Sunday Paper, we want to inspire you to gather at your table—virtually or with friends and family—and open your heart and mind to conversations that will move the needle. After all, the dinner table is where we connect on topics and map out the changes we can all make that’ll really move the needle.
Meet our Sunday Paper Chef: Trisha Yearwood.
Learn about her mission: A widely acclaimed culinary voice, singer, actress, author, chef, personality, and entrepreneur, Trisha Yearwood is the star of award-winning Food Network series ‘Trisha’s Southern Kitchen.’ She’s delivered two #1 cookbooks on the New York Times bestseller list. Her new cookbook is TRISHA’S KITCHEN: Easy Comfort Food for Friends and Family.
Our Conversation Starter: This week, Maria is reflecting on the Women’s March and how inspired she was to see so many men take part. How can we all support each other, no matter our gender or background, in creating transformative, inclusive change?
Trisha’s Recipe: Creamy Chicken Noodle Soup
SERVES 5
Home-cooked chicken soup is a like a warm hug on those days when the weather is rainy and cool, or when you’re feeling a little under the weather. Most of my chicken soup recipes have a thinner broth, which is perfect when that’s your preference. But if you’re in the mood for something a little heartier, this creamy soup has a real stick-to-your ribs vibe. Take my suggestion and pick up a rotisserie chicken on your way home to get this comfort meal on the table faster. This creamy soup makes me look forward to soup weather!
- 6 tablespoons (¾ stick) butter
- 1 medium yellow onion, diced
- 3 medium carrots, chopped
- 3 celery stalks, chopped
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, peeled
- 4 cups chicken stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 cups medium egg noodles
- 2 tablespoons all purpose flour
- 2 ¼ cups whole milk
- 1/3 cup heavy cream
- 1 rotisserie chicken, meat shredded (about 5 cups meat; save the bones to make stock for another time)
- 3 tablespoons chopped fresh parsley
1. In a large heavy-bottomed pot, melt 2 tablespoons of the butter over medium-high heat. Once the butter begins to foam, add the onion, carrots, celery, a big pinch of salt, and a pinch of pepper. Sauté until the vegetables begin to get tender, about 5 minutes. Grate in the garlic and cook for another minute.
2. Add the stock, bay leaf, and thyme and bring to a simmer. Gently cook the vegetables, stirring occasionally, until tender, about 10 minutes.
3. Remove the bay leaf and thyme from the soup and add the noodles. Cook for about 5 minutes, pressing down occasionally to make sure the noodles are submerged.
4. In a medium saucepan, melt the remaining 4 tablespoons (1/2 stick) butter over medium heat. As soon as the butter is melted, scatter in the flour and whisk to incorporate with the butter. Whisk until the roux smells a little toasted, about 2 minutes. Slowly whisk in the milk, blending so there are no lumps. Add the cream and bring to a simmer over medium heat, stirring continuously, then cook until the mixture has thickened, 3 to 5 minutes. Remove from the heat.
5. Add the cream mixture, chicken, and parsley to the soup, stirring for a minute to warm the chicken through but not allowing the soup to boil. Taste for seasoning and add salt and pepper if needed.
Excerpted from TRISHA’S KITCHEN: Easy Comfort Food for Friends and Family © 2021 by Trisha Yearwood with Beth Yearwood Bernard. Photography © 2021 by Ben Fink. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
