Creamy Miso Chicken Noodle Soup

• Meat

  • 1 cup Chicken, cooked

• Produce

  • 1/3 cup Carrot
  • 1/3 cup Celery
  • 1/3 cup Onion
  • 1/2 cup Peas, frozen
  • 1 Thyme, fresh

• Canned Goods

  • 3 cups Chicken broth

• Condiments

  • 1 tbsp White miso

• Pasta & Grains

  • 1 cup Ditalini noodles

• Baking & Spices

  • 1 1/2 tbsp Flour
  • 1 Salt and freshly ground pepper

• Bread & Baked Goods

  • 1 La brea bakery frozen take & bake french rolls

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Cream

Found on iamafoodblog.com

Directions

• Bake the La Brea Bakery French Rolls according to the package instructions. While the rolls are baking, make the soup.
• In a pot, heat up the butter over medium high heat. When melted, add the onion and carrot. Cook, stirring, until slightly soft, 1-2 minutes. Sprinkle in the flour and stir to incorporate completely. Pour in the chicken broth in a thin stream and whisk constantly. Add the noodles and bring to a simmer to cook the pasta, timed according to the instructions on the box. Stir in cream and then the miso to taste. Stir in the chicken and peas. When the peas are warm, about 1 minute, season with salt and freshly ground pepper to taste.
• After the rolls are slightly cool, cut them into bread bowls: use a small knife to carefully cut off the top third of the roll. Hollow out the centers and fill with soup. Garnish with thyme and enjoy!