The first time I tried this soup my eyes rolled back, my lips curled into a smile, and I literally mmmmmmm’ed out loud. It’s that dang good. Chicken noodle soup is a household staple but this version will make it a weekly routine. With various ingredients such as pesto, miso, peas and lemon, this soup is perfection in my book. Grab some good sourdough bread or crostini for dipping and you’ll be happy dancing the rest of the day.

I’d also like to add that if you do not have the Half Baked Harvest cookbook, you should order it immediately. It is not only stunning to look at, but the recipes come out as amazing as they look and the recipes feel familiar while also being unique. Way to go, Teigen!

*Can be made dairy free and gluten free by removing the ravioli and replacing with a gluten free pasta.

Recipe author: Half Baked Harvest

MAKES

4 to 6 servings

Prep Time: 15 minutes

Total Time: 1 hour

INGREDIENTS

2 tablespoons extra virgin olive oil

1 sweet onion, finely chopped

1 leek, rinsed well and finely chopped

4 rainbow or regular carrots, chopped

Salt & pepper

1 (1-inch) knob fresh ginger, peeled and grated

2 quarts chicken broth

2 tablespoons miso paste

3 boneless chicken breasts

8 ounces fresh or frozen cheese ravioli

1/4 cup basil pesto, store bought or homemade

1 to 2 cups frozen peas

1 lemon, juice and zest

Crushed red pepper flakes (optional)

Topping options: poached egg, arugula and/or microgreens, for garnish

METHOD

• In a large dutch oven or stockpot, heat the olive oil over medium-high. When it shimmers, add the onion and the leek. Cook for 5-10 minutes, until the onion and the leek are soft, fragrant, and beginning to caramelize. Add the carrots. Season with salt and black pepper and cook for 3-5 minutes more, or until the carrots begin to brown. Stir in the ginger and cook for about 1 minute more, until fragrant.

• Slowly add the broth to the pot, then stir in the miso and chicken. Cover and simmer for 25-30 minutes, or until the chicken is cooked through and shreds easily. Shred the chicken in the pot.

• Increase the heat to high and bring the soup to a boil. Stir in the ravioli and cook for 3-5 minutes, or until the ravioli are al dente. Stir in the pesto, peas, lemon zest and lemon juice. Cook for about 5 minutes, until the peas are tender. Taste and season with salt and pepper to your liking. Add red pepper flakes, if desired.

• Divide the soup among four bowls. Top each bowl with a poached egg and a handful of greens.