Rich Chicken Soup With Fresh Noodles |
|
 |
Prep Time: 15 Minutes Cook Time: 26 Minutes |
Ready In: 41 Minutes Servings: 6 |
|
This recipe was featured in Cooking Lights Best Recipes of Our First 25 years, in their fast dishes section. Ingredients:
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 white miso (soybean paste) |
1/2 cup dry white 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 |
Directions:
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.
|
|