Rich Chicken Soup with Fresh Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon butter |
4 (4-ounce) skinless, boneless chicken thighs, trimmed |
3/4 teaspoon kosher salt, divided |
1/2 teaspoon pepper, divided |
2 cups sliced onion |
1 cup diagonally sliced carrots |
1 tablespoon white miso (soybean paste) |
1/2 cup dry white wine |
1 (1-ounce) package fresh poultry mix herbs |
5 cups no-salt-added chicken stock |
1 cup sliced celery |
1 (8-ounce) skinless, boneless chicken breast half, cut into bite-sized pieces |
6 ounces fresh lasagna noodles, chopped |
3 tablespoons chopped green onions |
Directions:
1. 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.
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