The addition of a small amount of miso enriches the broth, giving it a more full-bodied flavor. And using fresh pasta in place of the typical dried noodles gives it that over-the-top homemade touch.
Melt Butter (1 tablespoon) in a Dutch oven or heavy pot over medium-high heat. Sprinkle Boneless, Skinless Chicken Thigh (16 ounce) evenly with Kosher Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon). Add chicken thighs to the pan; sauté for 3 minutes on each side or until browned. Remove chicken thighs.
STEP 2
Add the Sliced Onion (2 cup), Sliced Carrot (1 cup) and White Miso Paste (1 tablespoon) to the pot; sauté for about 2 minutes, stirring occasionally. Add the Dry White Wine (1/2 cup); 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 Blend (1 ounce) to secure, forming an herb bouquet.
STEP 4
Add the herbs, Chicken Stock (6 cup), Sliced Celery (1 cup) 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 (4 ounce) 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 Scallion (3 tablespoon).
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Josie
Thanks for your kind words, Jacqueline!! Using lasagna sheets in the soup is so good, I love thicker noodles, makes the whole dish ultra comforting 😁
Jacqueline Harper
I never thought to use lasagna sheets for my chicken soup! You are such a genius and I just love this whole app and your whole thing, you rock