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 in a Dutch oven or heavy pot over medium-high heat. Sprinkle Boneless, Skinless Chicken Thigh evenly with Kosher Salt and Freshly Ground Black Pepper. 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, Sliced Carrot and White Miso Paste to the pot; sauté for about 2 minutes, stirring occasionally. Add the Dry White Wine; 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 to secure, forming an herb bouquet.
STEP 4
Add the herbs, Chicken Stock, Sliced Celery and Chopped Boneless, Skinless Chicken Breast to the pot. Bring to a boil, then reduce heat and cook for 10 minutes.
STEP 5
Cut up the Fresh Lasagna Sheets 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.