Adapted from the Cooking Light Test Kitchen
The addition of salty miso and fresh pasta noodles create a full-flavored soup in minutes.
Melt butter in a Dutch oven or heavy pot over medium-high heat. Sprinkle chicken thighs evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken thighs to the pan; sauté for 3 minutes on each side or until browned. Remove chicken thighs.
Add the sliced onion, sliced carrot, and miso to the pot; sauté for about 2 minutes, stirring occasionally. Add the wine; cook for 1 minute, scraping the bottom of the pot to loosen any browned bits.
Chop the chicken thighs into bite-sized pieces; return chicken thighs to the pot. Tie twine around herbs to secure, forming an herb bouquet.
Add the herbs, chicken stock or broth, celery, and chicken breast to the pot; bring to a boil. Reduce heat, and cook for 10 minutes.
Remove and discard the herb bouquet. Check for seasoning and add salt & pepper, if desired. Add the pasta; simmer for 4 to 5 minutes or until pasta is done. Before serving, sprinkle with the chopped green onions.