You know that chicken soup your grandma used to make? The one that simmered on the stove for hours? This Quick & Rich Chicken Soup with Fresh Noodles may not be that exact soup but it sure does taste like it. In a fraction of the time.
The addition of a small amount of miso enriches the broth, giving it a more full-bodied flavor. And using fresh pasta in place of the typical dried noodles provides that over-the-top homemade touch.
The ingredients you’ll need for your Quick & Rich Chicken Soup with Fresh Noodles…
- Butter – Regular or unsalted butter is fine.
- Boneless, skinless chicken thighs – Seasoned whole pieces of thigh meat are sautéed and removed from pot. Before returning to the mix, they are cut into bite size pieces.
- Kosher salt & freshly ground black pepper – If need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt.
- Onion – Vertically sliced. White, yellow or sweet onions may be used.
- Carrots – Thinly sliced on the diagonal.
- White miso – Miso is a traditional Japanese seasoning paste made from fermented soybeans, koji (a type of mold), and salt. It has a savory, salty, and slightly sweet flavor with a rich, umami taste. White miso tends to be sweeter & milder than the others. Look for it in the refrigerated section near the tofu or in the Asian/international foods aisle.
- Dry white wine – The high acidity helps brighten and balance the flavors of the sauce without overpowering it. If you prefer to not use the wine, replace it with chicken broth. Use a half-cup of broth with a half-tablespoon of vinegar or lemon juice to replace the half-cup of wine.
- Fresh poultry mix herbs – The classic trio of rosemary, sage & thyme forms the base of traditional poultry seasoning, offering an earthy and aromatic flavor profile that pairs wonderfully with roasted chicken or turkey. Typically found packaged together in the fresh herbs area of the poultry section of most markets. Using kitchen twine, create an herb bouquet before adding to the soup.
- Chicken stock or broth – Use your favorite prepared broth or stock here. If you happen to have some homemade chicken stock on standby, by all means use that.
- Celery – Sliced, not too thick.
- Boneless, skinless chicken breast – Cut into bite size pieces before adding to the mix.
- Fresh noodles – It’s recommended that you use fresh pasta on this one. Its soft chewy bite takes this soup to the next level.
- Fresh scallions – Chopped or sliced green parts, for serving.
- Melt the butter in a Dutch oven or heavy pot over medium-high heat.
- Sprinkle chicken thighs evenly with 1/2 teaspoon salt & 1/4 teaspoon pepper.
- Keep the thighs whole for sautéing.
- Add chicken thighs to the pan.
- Sauté for 3 minutes on each side or until browned.
- Remove chicken thighs and set aside.
- They will be cut into bite size pieces before adding them back to the mix.
- Leave the pan juices in the pot.
- Add the sliced onion, sliced carrot and miso to the pot.
- Sauté for about 2 minutes, stirring occasionally.
- Add the wine.
- Cook for 1 minute, scraping the bottom of the pot to loosen any browned bits.
This is where the true depth of flavor is created. After a quick sauté, the wine is added to the mix.
You’ll find that the wine helps to deglaze the bottom of the pot …you know all that good stuff that seems to be stuck there. You don’t want to lose any of that goodness.
- One of the ingredients listed is one package of fresh poultry mix herbs.
- You’ll be tying it all together with some kitchen twine so that it resembles a bouquet.
- That will be dropped into the soup mixture adding an immense amount of flavor.
- You’ll have the flavor without those bothersome herb stems.
If you can’t find the fresh poultry mix, no worries.
You can create your own by combining sprigs of fresh rosemary, sage & thyme. And if all else fails, a sprinkling of poultry seasoning will do.
Of course, fresh is always better. But you already knew that.
- Chop the chicken thighs into bite-sized pieces.
- Return chicken thighs to the pot.
- Tie twine around herbs to secure, forming an herb bouquet.
- Add herbs, chicken stock, celery & chicken breast pieces to the pot.
- Bring to a boil.
- Reduce heat and cook for 10 minutes.
Dried pasta won’t work on this one…
Now it’s time to finish things up by adding the fresh pasta. The lasagna sheets are awesome since you can cut them as you please.
I’ve cut them into small rectangular shapes, as you can see here. If you prefer, you could cut them into longer narrower strands, more like a traditional egg noodle.
I highly recommend the RANA brand. The quality and flavor are outstanding and the texture of the pasta holds up well when cooked in the broth.
- Remove and discard the herb bouquet.
- Check for seasoning and add salt & pepper, if needed.
- Add the pasta; simmer for 4 to 5 minutes or until pasta is done.
- Before serving, sprinkle with the chopped green onions.
Once the pasta is done to your liking, the soup is ready. Can you believe how quickly this all comes together? The soup is so hearty that it’s more like a stew when it’s done. Just add a salad and you’ve got a meal.
Your Quick & Rich Chicken Soup with Fresh Noodles is ready to enjoy.
Don’t forget the bread. You don’t want to miss out on any of that delicious broth.
Quick & Rich Chicken Soup with Fresh Noodles
Adapted from the Cooking Light Test Kitchen
The addition of salty miso and fresh pasta noodles create a full-flavored soup in minutes.
Ingredients
- 1 tablespoon butter
- 16 ounces skinless, boneless chicken thighs, trimmed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups sliced onion (about 8 ounces)
- 1 cup diagonally thinly sliced carrots (about 4 ounces)
- 1 tablespoon white miso (soybean paste)
- 1/2 cup dry white wine
- 1 (one-ounce) package fresh poultry mix herbs
- 6 cups chicken stock or broth
- 1 cup sliced celery (about 3.5 ounces)
- 1 (eight-ounce) skinless, boneless chicken breast half (cut into bite-sized pieces)
- 4 to 5 ounces fresh lasagna noodles, chopped
- 3 tablespoons chopped green onions, for serving
Instructions
-
Melt butter in a Dutch oven or heavy pot over medium-high heat. Sprinkle chicken thighs evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken thighs to the pan; sauté for 3 minutes on each side or until browned. Remove chicken thighs.
-
Add the sliced onion, sliced carrot, and miso to the pot; sauté for about 2 minutes, stirring occasionally. Add the wine; cook for 1 minute, scraping the bottom of the pot to loosen any browned bits.
-
Chop the chicken thighs into bite-sized pieces; return chicken thighs to the pot. Tie twine around herbs to secure, forming an herb bouquet.
-
Add the herbs, chicken stock or broth, celery, and chicken breast to the pot; bring to a boil. Reduce heat, and cook for 10 minutes.
-
Remove and discard the herb bouquet. Check for seasoning and add salt & pepper, if desired. Add the pasta; simmer for 4 to 5 minutes or until pasta is done. Before serving, sprinkle with the chopped green onions.
Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.
More quick & easy soups…
