Rich Chicken Soup With Fresh Noodles

Total Time: 41 mins Preparation Time: 15 mins Cook Time: 26 mins

Ingredients

• Servings: 6
• 1 tablespoon butter
• 4 (4 ounce) boneless skinless chicken thighs, trimmed
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon pepper, divided
• 2 cups onions, sliced
• 1 cup carrot, diagonally sliced
• 1 tablespoon miso (soybean paste)
• 1/2 cup dry wine
• 1 (1 ounce) package fresh herb
• 5 cups no-salt-added chicken stock
• 1 cup celery, sliced
• 1 (8 ounce) boneless skinless chicken breasts, cut into bite-sized pieces
• 6 ounces fresh lasagna noodles, chopped
• 3 tablespoons green onions, chopped

Recipe

• 1 melt the butter in a dutch oven over medium-high heat. sprinkle the chicken thighs evenly with 1/2 tsp salt and 1/4 tsp pepper. add the chicken thighs to the pan; saute for 3 minutes on each side or until browned. remove the chicken thighs from the pan.
• 2 add the onion, carrot, and miso to the pan; saute for 2 minutes, stirring occasionally. add wine; cook for 1 minute, scraping the pan to loosen browned bits.
• 3 chop the chicken thighs into bite-sized pieces; return chicken thighs to the pan. tie twine around the herbs to secure. add the herbs, stock, celery, and chicken breast to the pan; bring to a boil. reduce heat, and cook for 5 minutes.
• 4 add the remaining 1/4 tsp salt, 1/4 tsp pepper, and pasta; simmer for 2 minutes, or until the pasta is done. discard the herbs. sprinkle with green onions.