Butter (1 Tbsp)
in a Dutch oven or heavy pot over medium-high heat. Sprinkle
Boneless, Skinless Chicken Thighs (1 lb)
Kosher Salt (1/2 tsp)
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.
Onions (2 cups)
Carrots (1 cup)
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.
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.
Add the herbs,
Chicken Stock (6 cups)
Celery (1 cup)
Boneless, Skinless Chicken Breast (1)
to the pot. Bring to a boil, then reduce heat and cook for 10 minutes.
Cut up the
Fresh Lasagna Sheets (4 oz)
to your liking.
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)