RICH CHICKEN SOUP WITH FRESH NOODLES
This recipe was featured in Cooking Lights Best Recipes of Our First 25 years, in their "fast" dishes section.
Provided by breezermom
Categories Clear Soup
Time 41m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 206.7, Fat 6.2, SaturatedFat 2.3, Cholesterol 92.5, Sodium 482.9, Carbohydrate 9.1, Fiber 2, Sugar 4, Protein 24.3
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