You know you’re ready for winter to be over when you think 40* is warm…you start to look forward to yardwork…you get excited when you see seed packets at the grocery store…grilling anything at this point sounds fantastic…you get the picture.
Needless to say I’m still relying on space heaters & comfort food to take the edge off of what feels like a very long Michgan winter! But never fear – the days are getting longer, we spring ahead on Sunday, and before we know it, that gigantic pile of snow at the ends of our driveways will be history.
I like this chicken noodle soup recipe because it’s very simple. Chicken, carrots, onion, celery, herbs. The best part though, has to be the flavor; the use of miso adds a unique twist on an old favorite. I’ve never used miso before in any dishes so I was curious to finally try it (I’ve never had miso soup, either). It adds some saltiness & depth to the broth and it’s really unlike any other chicken soup I’ve had before.
Because of my adaptations, I can’t call this recipe it’s original name – Rich Chicken Soup with Fresh Noodles. Thus I’m simply calling it, “Rich Chicken Noodle Soup”. I didn’t have the time to make some fresh noodles, so I just used leftover lasagna noodles taking up space in my cupboard (does anyone else out there always seem to end up with an odd number of lasagna noodles after they make lasagna?!)
Rich Chicken Noodle Soup – adapted from Cooking Light
- 1 tbsp butter
- 4 boneless/skinless chicken thighs, trimmed
- salt & pepper, to taste
- 1 medium onion, sliced thin
- 4 carrots, peeled & diagonally sliced
- 1 cup sliced celery
- 1 tbsp white miso
- 1/2 cup dry white wine
- 1 pkg fresh “poulry mix” herbs (if you cannot find this, put some dried thyme, rosemary, marjoram & sage in a tea ball to steep in the pot)
- 6 cups chicken stock
- 1/2 of a boneless/skinless chicken breast, cut into bite-sized pieces
- 4 or 5 lasagna noodles, broken into pieces
- In a Dutch oven or large soup pot, melt butter over medium-high heat.
- Sprinkle chicken thighs with salt & pepper. Add the chicken thighs to pan & sauté until each side is browned. Remove chicken thighs & set aside.
- To the pot, add the vegetables and miso. Saute for about 2-3 minutes. Add the wine & cook for an additional 1-2 minutes, scraping the pan to remove the brown bits from the bottom.
- Meanwhile, chop the chicken thighs into bite-sized pieces and return to the pot. If using fresh herbs, tie twine around herbs to secure; if using a tea ball, use dried. Add herbs, stock, celery, and chicken breast to the pot and bring to a boil.
- Reduce the heat and cook for 5 minutes. Add salt & pepper to taste, then the pasta. Simmer until the pasta is cooked through. Serve immediately.
Sadly, I did not capture a picture of this soup. I did, however, get a shot of one of my lovely assistants helping me blog this evening:
As I said before, this is a great ‘twist’ on an old favorite, and I’m glad to add it to my arsenal of wintertime comfort foods.
Any certain soups or ‘wintery’ comfort foods that you can’t live without this time of year?