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Creamy Hazelnut Chicken Noodle Prosecco Soup

Creamy Hazelnut Chicken Noodle Prosecco Soup

Course Soup
Cuisine European
Keyword Festive soup recipe, hazelnut soup, New Year's Eve Recipes, New Year's Eve Soup, prosecco soup
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4
Author Lora Wiley-Lennartz

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

  1. Cook the noodles until they are al dente, drain, and evenly divide them between 4 soup bowls.
  2. In a small naked frying pan, toast the hazelnut pieces until golden brown. Remove from heat and set aside.
  3. In a medium-sized saucepan over medium heat combine the chicken broth, heavy cream, and butter. Bring to a boil.
  4. Stir in the ground nutmeg and add the prosecco.
  5. Turn the heat down low and simmer for 5 minutes.
  6. Whisk in the tablespoon of flour to thicken the soup.
  7. Cook for about 5 minutes more.
  8. Season with kosher salt and freshly ground pepper to taste.
  9. Pour the soup evenly over the noodles between the 4 soup bowls.
  10. Splash 1 teaspoon of hazelnut oil on top of each bowl of soup.
  11. Garnish each with the toasted chopped hazelnuts and serve immediately.