1 (8-ounce) skinless, boneless chicken breast half, cut into bite-sized pieces
6 ounces fresh lasagna noodles, chopped
3 tablespoons chopped green onions
How to Make It
Melt butter in a Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken thighs to pan; sauté 3 minutes on each side or until browned. Remove chicken thighs. Add onion, carrot, and miso to pan; sauté 2 minutes, stirring occasionally. Add wine; cook 1 minute, scraping pan to loosen browned bits. Chop chicken thighs into bite-sized pieces; return chicken thighs to pan. Tie twine around herbs to secure. Add herbs, stock, celery, and chicken breast to pan; bring to a boil. Reduce heat, and cook for 5 minutes. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and pasta; simmer for 2 minutes or until pasta is done. Discard herbs. Sprinkle with green onions.
Very tasty! I also used a packet of instant miso soup and dried lasagna noodles as other reviewers did. I used 1/2 teaspoon poultry seasoning, as I could not find the fresh poultry mix herbs. I added some fresh peas and spinach at the last minute for some extra veggies. I will make it again!
Absolutely delicious! I am soup foodie and make a lot of homemade soup. This soup has a depth of flavor that I've not tasted before. My grocery didn't have white miso (soybean paste), so I substituted a miso soup packet and also used dried lasagna noodle as they didn't carry fresh. I can't say enough good things about this recipe!
This really is the best chicken soup I've ever had! My grocery store does not sell fresh lasagna noodles so I broke up dried noodles. I just had to let it simmer a bit longer but it was still delicious. Some mushrooms might also be good but I'd hate to mess with perfection. Am thinking of making a couple of batches and freezing just to have it on hand. Terrific.
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