This Creamy Hazelnut Chicken Noodle Prosecco Soup is a cross between comfort food and an elegant celebratory dish. A sexy, slightly tipsy take on chicken noodle soup that is perfect for your fancy New Year’s Eve dinner. Also, it’s a great addition to your New Year’s Day brunch. Alternatively, it is perfect when you choose to pass New Year’s Eve and day cuddled up on the sofa in your jammies.
I am always looking for fun and unusual recipes to add to my New Year’s Eve and brunch menus. Spotting a version of this soup in a German cooking magazine, I knew I had to revamp it to make it my own.
There is no chicken meat in this soup. However, it can be easily added to the recipe. The soup is simply a blend of organic chicken stock and heavy cream with prosecco. For a seasonal touch, season it with a bit of nutmeg. This is a quick and easy recipe to prepare for a dinner party or for watching the ball drop from the coziness your sofa.
Make your egg noodles for a more creative touch.
Get even more creative with this recipe. Add different colored noodles for fun or to indicate a theme. Although good old workhorse egg noodles will always do the trick here. These hand-rolled egg noodles are cut out with the numbers 2017 just to be extra fancy. However, store-bought egg noodles are obviously, a huge time saver.
To finish off this Creamy Hazelnut Chicken Noodle Prosecco Soup, top it with a splash of hazelnut oil. Then sprinkle chopped toasted hazelnuts over the top. You can use any nut or oil you like for this step. Also, feel free to substitute champagne or sparkling wine for the prosecco.
Creamy Hazelnut Chicken Noodle Prosecco Soup
Ingredients
- 3+1/2 ounces egg noodles angel hair cut
- 1/3 cup chopped hazelnuts
- 3 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/4 teaspoon nutmeg
- 1 tablespoon all-purpose flour
- 1/4 cup prosecco
- kosher salt and freshly ground pepper to taste
- 4 teaspoons hazelnut oil
Instructions
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Cook the noodles until they are al dente, drain, and evenly divide them between 4 soup bowls.
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In a small naked frying pan, toast the hazelnut pieces until golden brown. Remove from heat and set aside.
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In a medium-sized saucepan over medium heat combine the chicken broth, heavy cream, and butter. Bring to a boil.
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Stir in the ground nutmeg and add the prosecco.
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Turn the heat down low and simmer for 5 minutes.
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Whisk in the tablespoon of flour to thicken the soup.
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Cook for about 5 minutes more.
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Season with kosher salt and freshly ground pepper to taste.
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Pour the soup evenly over the noodles between the 4 soup bowls.
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Splash 1 teaspoon of hazelnut oil on top of each bowl of soup.
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Garnish each with the toasted chopped hazelnuts and serve immediately.
Like this Creamy Hazelnut Chicken Noodle Prosecco Soup? Also, check out some of these other delicious recipes:
PROSECCO POPCORN CUPCAKES FOR OSCAR NIGHT
RHUBARB PISTACHIO CREAM STRUDEL
PROSECCO SALTED CARAMELS
