Rich Chicken Soup with Fresh Noodles

Ingredients

• 1 tablespoon butter 
• 1 cup carrots diagonally sliced
• 1 cup celery sliced
• 8 ounce chicken breast boneless skinless cut into bite-sized pieces
• 5 cups chicken stock see 
• 0.5 cup wine dry white
• 3 tablespoons spring onion chopped
• 1 ounce herbs like: thym fresh
• 0.8 teaspoon kosher salt divided
• 6 ounces lasagne pasta sheets fresh chopped
• 2 cups onion sliced
• 0.5 teaspoon pepper divided
• 16 ounce chicken thighs boneless skinless trimmed
• 1 tablespoon miso white (soybean paste)

Equipment

• frying pan
• dutch oven
• kitchen twine

Directions

1. Melt butter in a Dutch oven over medium-high heat.
2. Sprinkle chicken thighs evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Add chicken thighs to pan; saut 3 minutes on each side or until browned.
4. Remove chicken thighs.
5. Add onion, carrot, and miso to pan; saut 2 minutes, stirring occasionally.
6. Add wine; cook 1 minute, scraping pan to loosen browned bits. Chop chicken thighs into bite-sized pieces; return chicken thighs to pan. Tie twine around herbs to secure.
7. Add herbs, stock, celery, and chicken breast to pan; bring to a boil. Reduce heat, and cook for 5 minutes.
8. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and pasta; simmer for 2 minutes or until pasta is done. Discard herbs.
9. Sprinkle with green onions.