Rich Chicken Soup With Fresh Noodles

• butter↗1 tablespoon
• boneless skinless chicken thighs, trimmed4 ounce
• kosher salt↗3⁄4 teaspoon

  divided

• pepper↗1⁄2 teaspoon

  divided

• onions, sliced↗2 cups
• carrot, diagonally sliced↗1 cup
• white miso (soybean paste)↗1 tablespoon
• dry white wine↗1⁄2 cup
• fresh herb1 ounce
• no-salt-added chicken stock↗5 cups
• celery, sliced↗1 cup
• boneless skinless chicken breasts, cut into bite-sized pieces↗1 ounce
• fresh lasagna noodles, chopped↗6 ounces
• green onions, chopped↗3 tablespoons

Step-by-step instructions

1. 1

   Melt the butter in a Dutch oven over medium-high heat. Sprinkle the chicken thighs evenly with 1/2 tsp salt and 1/4 tsp pepper. Add the chicken thighs to the pan; saute for 3 minutes on each side or until browned. Remove the chicken thighs from the pan.

2. 2

   Add the onion, carrot, and miso to the pan; saute for 2 minutes, stirring occasionally. Add wine; cook for 1 minute, scraping the pan to loosen browned bits.

3. 3

   Chop the chicken thighs into bite-sized pieces; return chicken thighs to the pan. Tie twine around the herbs to secure. Add the herbs, stock, celery, and chicken breast to the pan; bring to a boil. Reduce heat, and cook for 5 minutes.

4. 4

   Add the remaining 1/4 tsp salt, 1/4 tsp pepper, and pasta; simmer for 2 minutes, or until the pasta is done. Discard the herbs. Sprinkle with green onions.