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Rich Chicken Soup with Fresh Noodles

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on time 26 mins
Total time 26 mins
Yield Serves 6 (serving size: about 1 1/2 cups)

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

Nutrition 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

How to Make It

  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.