Ingredients

1 tablespoon Butter

16 ounces Boneless, Skinless Chicken Thigh

1/2 teaspoon Kosher Salt

1/4 teaspoon Freshly Ground Black Pepper

2 cups Onion, chopped

1 cup Carrot, chopped

1 tablespoon White Miso Paste

1/2 cup Dry White Wine

1 ounce Fresh Poultry Herb Blend

6 cups Chicken Stock

1 cup Celery, sliced

1 Boneless, Skinless Chicken Breast, chopped

4 ounces Fresh Lasagna Sheets

3 tablespoons Scallion, chopped

Instructions

Step 1: Melt the butter in a Dutch oven or heavy pot over medium-high heat. Sprinkle the chicken thighs evenly with kosher salt and black pepper. Add them to the pot and sauté for 3 minutes on each side until browned. Remove the thighs from the pot and set aside.

Step 2: Add the chopped onion, carrot, and white miso paste to the pot. Sauté for about 2 minutes, stirring occasionally.

Step 3: Pour in the dry white wine and cook for 1 minute, scraping the bottom of the pot to loosen any browned bits.

Step 4: Chop the browned chicken thighs into bite-sized pieces and add them back into the pot. Tie the fresh poultry herb blend with kitchen twine to form a bouquet and add it to the pot along with the chicken stock, sliced celery, and chopped chicken breast.

Step 5: Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.

Step 6: Cut the fresh lasagna sheets into your desired shapes or strips.

Step 7: Remove and discard the herb bouquet. Taste the soup and adjust seasoning with additional salt or pepper if needed. Add the fresh noodles and simmer for 4 to 5 minutes until the pasta is tender.

Step 8: Before serving, sprinkle the soup with chopped scallions for a fresh, mild onion flavor.

Tips & Variations

Use homemade chicken stock or a high-quality store-bought brand for the best flavor.

If fresh lasagna sheets are unavailable, substitute with fresh pappardelle or fettuccine noodles.

For a deeper flavor, roast the vegetables before adding them to the soup.

Feel free to add a squeeze of lemon or a dash of chili flakes for a flavor twist.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts entirely, but thighs provide more flavor and tenderness. If using only breasts, watch the cooking time closely to avoid drying out the meat.

Can I prepare this soup ahead of time?

Yes, you can prepare the soup base and store it separately from the noodles. Add fresh noodles just before serving to prevent them from becoming mushy.