Quick and Rich Chicken Soup with Fresh Noodles
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.
Ingredients
Cooking Instructions
step 1
Melt Butter (1 Tbsp) in a Dutch oven or heavy pot over medium-high heat. Sprinkle Boneless, Skinless Chicken Thigh (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), Carrot (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).
