Directions:
- Melt butter in a Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken thighs to pan; sauté 3 minutes on each side or until browned. Remove chicken thighs. Add onion, carrot, and miso to pan; sauté 2 minutes, stirring occasionally. Add wine; cook 1 minute, scraping pan to loosen browned bits. Chop chicken thighs into bite-sized pieces; return chicken thighs to pan. Tie twine around herbs to secure. Add herbs, stock, celery, and chicken breast to pan; bring to a boil. Reduce heat, and cook for 5 minutes. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and pasta; simmer for 2 minutes or until pasta is done. Discard herbs. Sprinkle with green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1184.56 Kcal (4960 kJ) | ||
| Calories from fat | 637.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.87g | 109% | |
|---|---|---|---|
| Cholesterol | 206.84mg | 69% | |
| Sodium | 3248.93mg | 135% | |
| Potassium | 1682.33mg | 36% | |
| Total Carbs | 76.89g | 26% | |
| Sugars | 26.09g | 104% | |
| Dietary Fiber | 15.37g | 61% | |
| Protein | 43.71g | 87% | |
| Vitamin C | 36mg | 60% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 0.9mg | 5% | |
| Calcium | 419.9mg | 42% | |
| Amount Per 100 g | |||
| Calories | 122 Kcal (511 kJ) | ||
| Calories from fat | 65.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.3g | 109% | |
|---|---|---|---|
| Cholesterol | 21.3mg | 69% | |
| Sodium | 334.62mg | 135% | |
| Potassium | 173.27mg | 36% | |
| Total Carbs | 7.92g | 26% | |
| Sugars | 2.69g | 104% | |
| Dietary Fiber | 1.58g | 61% | |
| Protein | 4.5g | 87% | |
| Vitamin C | 3.7mg | 60% | |
| Vitamin A | 0.1mg | 47% | |
| Iron | 0.1mg | 5% | |
| Calcium | 43.2mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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