Description

This Quick and Rich Chicken Soup with Fresh Noodles combines tender pieces of chicken, fresh homemade noodles, and a fragrant poultry herb blend, all simmered in a rich chicken stock enhanced with white miso paste and dry white wine. This comforting soup is perfect for a cozy meal, offering a balanced depth of flavor with vibrant fresh ingredients.

Ingredients

Scale

Proteins

16 ounce Boneless, Skinless Chicken Thigh
1 Boneless, Skinless Chicken Breast

Vegetables and Herbs

2 cup Onion, chopped
1 cup Carrot, chopped
1 cup Celery, sliced
1 ounce Fresh Poultry Herb Blend (thyme, parsley, rosemary, or similar)
3 tablespoon Scallion, chopped

Liquids and Seasonings

1 tablespoon Butter
1/2 teaspoon Kosher Salt
1/4 teaspoon Freshly Ground Black Pepper
1 tablespoon White Miso Paste
1/2 cup Dry White Wine
6 cup Chicken Stock

Pasta

4 ounce Fresh Lasagna Sheets

Instructions

Brown the Chicken Thighs: Melt 1 tablespoon of butter in a Dutch oven or heavy pot over medium-high heat. Season 16 ounces of boneless, skinless chicken thighs evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Add the chicken thighs to the pot and sauté for about 3 minutes on each side until nicely browned. Remove the chicken thighs from the pot and set aside.
Sauté Vegetables and Miso Paste: Add 2 cups chopped onion, 1 cup chopped carrot, and 1 tablespoon white miso paste to the pot. Sauté for about 2 minutes, stirring occasionally to combine the flavors and soften the vegetables.
Deglaze with Wine: Pour in 1/2 cup dry white wine and cook for 1 minute, scraping the bottom of the pot to loosen any browned bits left from cooking the chicken. This adds depth to the soup flavor.
Prepare Chicken and Herb Bouquet: Chop the browned chicken thighs into bite-sized pieces and return them to the pot. Tie twine around the fresh poultry herb blend (approximately 1 ounce) to form a bouquet garni and add this bundle to the pot.
Add Remaining Ingredients and Simmer: Add 6 cups chicken stock, 1 cup sliced celery, and the chopped boneless, skinless chicken breast (whole or cut into chunks) to the pot. Bring the mixture to a boil, then reduce the heat and simmer gently for 10 minutes to allow all flavors to meld and the chicken to cook through.
Prepare Noodles: While the soup simmers, cut 4 ounces of fresh lasagna sheets into the preferred noodle shape and size.
Finalize Soup: Remove and discard the herb bouquet from the pot. Taste and adjust seasoning with salt and pepper if needed. Add the fresh noodles to the soup and simmer for 4 to 5 minutes or until the noodles are tender and cooked through.
Serve: Before serving, sprinkle the soup with 3 tablespoons of chopped scallions for a fresh and vibrant finish.

Notes

Fresh lasagna sheets work best for the noodles, but fresh egg pasta or homemade noodles can be substituted.
Use a heavy-bottomed Dutch oven or pot to ensure even cooking and to develop good fond when browning the chicken.
White miso paste adds a subtle umami and depth but can be omitted if unavailable; consider adding a little soy sauce for flavor.
If you prefer a thicker soup, add less chicken stock or cook a little longer to reduce the broth.
The herb bouquet makes for easy removal of herbs while infusing the soup with fresh aromatic flavors.
Adjust seasoning to taste at the end, especially after adding the noodles as they can absorb saltiness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: chicken soup, fresh noodles, quick chicken soup, miso chicken soup, homemade noodle soup, poultry herb blend, comforting soup