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Quick & Rich Chicken Soup with Fresh Noodles

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.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Author Rosemary Stelmach

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

  1. 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.

  2. 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. 

  3. Chop the chicken thighs into bite-sized pieces; return chicken thighs to the pot. Tie twine around herbs to secure, forming an herb bouquet.

  4. 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. 

  5. 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.