Quick and Rich Chicken Soup with Fresh Noodles

Ingredients

Servings

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

US / METRIC

1 Tbsp

Butter

1 lb

Boneless, Skinless Chicken Thighs , trimmed

1/2 tsp

Kosher Salt

1/4 tsp

Freshly Ground Black Pepper

2 cups

Sliced Onions

or about 8 ounces

1 cup

Carrots , thinly sliced

or about 4 ounces, sliced diagonally

1 Tbsp

White Miso Paste

1/2 cup

Dry White Wine

1 oz

Fresh Poultry Herb Blend

or Sprigs of fresh rosemary, sage and thyme

6 cups

Chicken Stock

or Chicken Broth

1 cup

Celery , sliced

1
(8 oz)

Boneless, Skinless Chicken Breast , chopped

4 oz

Fresh Lasagna Sheets

up to 5

3 Tbsp

Scallions , chopped

for serving

Cooking Instructions

HIDE IMAGES

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) .