Rich Chicken Soup with Fresh Noodles

Rich Chicken Soup with Fresh Noodles Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl

Yield:

Serves 6 (serving size: about 1 1/2 cups)
Total time: 26 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 26 Minutes
Total: 26 Minutes

Nutritional Information

Calories 287
Fat 4.7 g
Satfat 2 g
Monofat 1.2 g
Polyfat 0.7 g
Protein 27.1 g
Carbohydrate 30 g
Fiber 3.1 g
Cholesterol 65 mg
Iron 2.5 mg
Sodium 549 mg
Calcium 60 mg

Ingredients

1 tablespoon butter
4 (4-ounce) skinless, boneless chicken thighs, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 cups sliced onion
1 cup diagonally sliced carrots
1 tablespoon white miso (soybean paste)
1/2 cup dry white wine
1 (1-ounce) package fresh poultry mix herbs
5 cups no-salt-added chicken stock
1 cup sliced celery
1 (8-ounce) skinless, boneless chicken breast half, cut into bite-sized pieces
6 ounces fresh lasagna noodles, chopped
3 tablespoons chopped green onions

Preparation

1. 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.

Adam Hickman,

Cooking Light

November 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note