I make a lot of chicken soups around here.
But the one I made this week is the best of the bunch.
As the name suggests, this soup is indeed rich.
And very meaty.
This is not your average chicken soup.
A tied bunch of fresh poultry mix herbs added incredible depth of flavor to the soup. These were easy to find at my local grocery story in the produce section, and the package contained rosemary, sage, and thyme.
The primary change I made when preparing this recipe was to substitute:
- This: 3 cups unsalted chicken stock + 2 cups miso broth
- This: 5 cups unsalted chicken stock + 1 T white miso
The white miso I found at Whole Foods was rather pricy, so to keep this cost-effective, I used miso broth instead ($11.99 vs $1.99). I was worried this might impact the richness of the broth, but I still found the soup, and especially the broth, to have a very rich, well-seasoned flavor using my method.
These giant papardelle egg noodles were fabulous in the soup, and cooked in only 3 minutes.
This Rich Chicken Soup was incredible. It’s the best chicken soup recipe that I’ve ever tried making, so if you’re in the market for a new chicken soup recipe, I would humbly suggest this one!
Rich Chicken Soup
Adapted from Cooking Light
- 1 T butter
- 4 (4-ounce) skinless, boneless chicken thighs, trimmed
- 3/4 tsp kosher salt, divided
- 1/2 tsp pepper, divided
- 2 c sliced onion
- 1 c diagonally sliced carrots
- 1/2 c dry white wine (I used pinot grigio)
- 1 (1-ounce) package fresh poultry mix herbs
- 3 c no-salt-added chicken stock
- 2 c miso broth
- 1 c sliced celery
- 1 (8-ounce) skinless, boneless chicken breast half, cut into bite-sized pieces
- 6 ounces papardelle egg noodles
- 3 T chopped green onions
- Melt butter in a Dutch oven over medium-high heat. Sprinkle chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken thighs to pan; sauté 3 minutes on each side or until browned. Remove chicken thighs.
- Add onion and carrot to pan; sauté 2 minutes, stirring occasionally. 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. Add herbs, stock, miso broth, celery, and chicken breast to pan; bring to a boil. Reduce heat, and cook for 5 minutes.
- Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and noodles; simmer for 3 minutes or until pasta is done.
- Discard herbs. Sprinkle with green onions.