Rich Chicken Soup With Fresh Noodles

• 1 tablespoon butter
• 4 (4 ounce) boneless skinless chicken thighs, trimmed
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon pepper, divided
• 2 cups onions, sliced
• 1 cup carrot, diagonally sliced
• 1 tablespoon white miso (soybean paste)
• 1/2 cup dry white wine
• 1 (1 ounce) package fresh herb
• 5 cups no-salt-added chicken stock
• 1 cup celery, sliced
• 1 (8 ounce) boneless skinless chicken breasts, cut into bite-sized pieces
• 6 ounces fresh lasagna noodles, chopped
• 3 tablespoons green onions, chopped

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.

butter, chicken thighs, kosher salt, pepper, onions, carrot, white miso, white wine, fresh herb, salt, celery, chicken breasts, fresh lasagna noodles, green onions

Taken from www.food.com/recipe/rich-chicken-soup-with-fresh-noodles-490607 (may not work)