Rich Chicken Soup With Fresh Noodles

Total Time
Prep 15 mins
Cook 26 mins

This recipe was featured in Cooking Lights Best Recipes of Our First 25 years, in their "fast" dishes section.

Ingredients Nutrition


  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. 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. 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. 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.
Most Helpful

Delicious! I did not use the white miso. For my herbs I used dry bay leaf, parsley and thyme. I've been growing my own celery in the house by planting the stalks after you use up all the celery stems. So I also used some of the leaves in the soup. I threw in some minced garlic and some MSG to bring out the flavors. The lasagna noodles were a great idea. Remember though to break them up small enough as they expand quite a bit when they are cooked. The wine was a great touch also (I used white cooking wine) and for good measure I added 1 tbs. of butter to the end product. Definitely a keeper. Made for Winter Photo Tag.

Catnip46 February 21, 2013