Food Recipes Creamy Veggie Chicken Noodle Soup Be the first to rate & review! This cozy chicken noodle soup gets a springy twist. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She's been working in food publishing since 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. Real Simple's Editorial Guidelines Published on May 5, 2023 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Prep Time: 25 mins Total Time: 40 mins Servings: 6 Jump to Nutrition Facts This easy chicken noodle soup has all the familiar ingredients that give it its comfort soup badge: chicken, noodles, and broth. But a handful of unexpected ingredients quickly transforms this soup into a spring favorite. Scallions, fresh tarragon, and haricots verts (green beans’ skinny French counterpart) are added to the mix for freshness and flair. A generous amount of cream, freshly grated lemon zest, and a squeeze of lemon take this classic soup from cold-season wonder to springtime splendor. Note: if you can't find haricots verts, just use regular green beans and cook them for an extra minute or two. Ingredients 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 Directions Bring broth, chicken, carrot, and light green and white scallion slices to a boil in a large pot. Reduce heat to medium and cover; cook, undisturbed, until a thermometer inserted in thickest part of chicken reads 165°F, 15 to 20 minutes. Transfer chicken to a plate. Let chicken rest for 5 minutes, then use forks to shred it into bite-size pieces. While chicken rests, add pasta to pot and increase heat to medium high; cook, stirring occasionally, for 5 minutes. Stir in haricots verts and salt; cook, stirring occasionally, until pasta is al dente, about 5 minutes. Stir in tarragon, lemon zest, chicken, and cream; cook until heated through, about 1 minute. Remove from heat and stir in lemon juice and dark green scallion slices. Top with pepper. Rate it Print Nutrition Facts (per serving) 380 Calories 19g Fat 19g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 380 % Daily Value * Total Fat 19g 25% Saturated Fat 11g 53% Cholesterol 109mg 36% Sodium 437mg 19% Total Carbohydrate 19g 7% Dietary Fiber 3g 10% Total Sugars 4g Protein 34g Vitamin C 8mg 42% Calcium 85mg 7% Iron 2mg 13% Potassium 652mg 14% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.