Miso Chicken Noodle Soup Recipe

In a medium pot, heat up the butter over medium high heat. Add the onion, garlic, celery, and carrot. Cook, stirring, until slightly soft, but not brown, about 2-3 minutes. Add the chicken stock and bring to a simmer. Add the chicken and egg noodles. Simmer, until the egg noodles are tender. Turn the heat off and stir in the miso paste, tasting as you go. Season with freshly ground pepper and flat leaf parsley. Enjoy hot!