Quick and Rich Chicken Soup with Fresh Noodles

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

15 g

Butter

455 g

Boneless, Skinless Chicken Thighs , trimmed

3 g

Kosher Salt

as needed

Freshly Ground Black Pepper

300 g

Sliced Onions

or about 8 ounces

150 g

Carrots , thinly sliced

or about 4 ounces, sliced diagonally

15 g

White Miso Paste

120 mL

Dry White Wine

30 g

Fresh Poultry Herb Blend

or Sprigs of fresh rosemary, sage and thyme

1.4 L

Chicken Stock

or Chicken Broth

150 g

Celery , sliced

1
(8 oz)

Boneless, Skinless Chicken Breast , chopped

115 g

Fresh Lasagna Sheets

up to 5

6 g

Scallions , chopped

for serving

Cooking Instructions

HIDE IMAGES

Step 1

Melt Butter (15 g) in a Dutch oven or heavy pot over medium-high heat. Sprinkle Boneless, Skinless Chicken Thighs (455 g) evenly with Kosher Salt (3 g) and Freshly Ground Black Pepper (as needed) . Add chicken thighs to the pan; sauté for 3 minutes on each side or until browned. Remove chicken thighs.

Step 2

Add the Onions (300 g) , Carrots (150 g) , and White Miso Paste (15 g) to the pot; sauté for about 2 minutes, stirring occasionally. Add the Dry White Wine (120 mL) ; cook for 1 minute, scraping the bottom of the pot to loosen any browned bits.

Step 3

Chop the chicken thighs into bite-sized pieces then to the pot. Tie twine around Fresh Poultry Herb Blend (30 g) to secure, forming an herb bouquet.

Step 4

Add the herbs, Chicken Stock (1.4 L) , Sliced Celery (150 g) and Chopped Boneless, Skinless Chicken Breast (1) to the pot. Bring to a boil, then reduce heat and cook for 10 minutes.

Step 5

Cut up the Fresh Lasagna Sheets (115 g) to your liking.

Step 6

Remove and discard the herb bouquet. Check for seasoning and add more salt or pepper, if desired. Add the pasta; simmer for 4 to 5 minutes or until pasta is done. Before serving, sprinkle with the chopped Scallions (6 g) .