Directions
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Step 1
Melt
Butter (1 Tbsp)
in a Dutch oven or heavy pot over medium-high heat. Sprinkle
Boneless, Skinless Chicken Thighs (1 lb)
evenly with
Kosher Salt (1/2 tsp)
and
Freshly Ground Black Pepper (1/4 tsp)
. Add chicken thighs to the pan; sauté for 3 minutes on each side or until browned. Remove chicken thighs.
Step 2
Add the
Onions (2 cups)
,
Carrots (1 cup)
, and
White Miso Paste (1 Tbsp)
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 Herb Blend (1 oz)
to secure, forming an herb bouquet.
Step 4
Add the herbs,
Chicken Stock (6 cups)
, 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 oz)
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 (3 Tbsp)
.
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