Rich Chicken Soup with Fresh Noodles

Melt the butter in a roasting pan over medium-high heat. Sprinkle the chicken thighs evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the chicken thighs to the skillet; cook for 3 minutes on each side or until lightly browned. Remove chicken thighs. Add the onion, carrot and miso to the pan; simmer for 2 minutes, stirring occasionally. Add the wine; cook for 1 minute, wiping the pan to prevent browning of the pieces. Cut the chicken thighs into small pieces; return the chicken thighs to the pan. Tie twine around the greens to secure them. Add the herbs, broth, celery, and chicken breast to the pan; bring to a boil. Reduce the heat and cook for 5 minutes. Add the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and pasta; simmer for 2 minutes or until the pasta is tender. Give up the greens. Sprinkle with green onions.