Rich Chicken Soup with Fresh Noodles

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


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


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


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
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