Rich Chicken Soup With Fresh Noodles

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This recipe was featured in cooking lights best recipes of our first 25 years, in their fast" dishes section."

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Steps

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Melt the butter in a dutch oven over medium-high heat.

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Sprinkle the chicken thighs evenly with 1 / 2 tsp salt and 1 / 4 tsp pepper.

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Add the chicken thighs to the pan.

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Saute for 3 minutes on each side or until browned.

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Remove the chicken thighs from the pan.

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Add the onion , carrot , and miso to the pan.

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Saute for 2 minutes , stirring occasionally.

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Add wine.

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Cook for 1 minute , scraping the pan to loosen browned bits.

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Chop the chicken thighs into bite-sized pieces.

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Return chicken thighs to the pan.

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Tie twine around the herbs to secure.

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Add the herbs , stock , celery , and chicken breast to the pan.

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Bring to a boil.

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Reduce heat , and cook for 5 minutes.

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Add the remaining 1 / 4 tsp salt , 1 / 4 tsp pepper , and pasta.

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Simmer for 2 minutes , or until the pasta is done.

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Discard the herbs.

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Sprinkle with green onions.

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Ingredients

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butter, boneless skinless chicken thighs, kosher salt, pepper, onions, carrot, white miso, dry white wine, fresh herb, no-salt-added chicken stock, celery, boneless skinless chicken breasts, fresh lasagna noodles, green onions