Name: Healthy and Comforting Chicken Miso Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 tablespoons avocado oil or olive oil; 1 medium white or yellow onion (sliced into thin vertical strips); 1 ¼ cups peeled and thinly sliced or julienned carrots; 1 ¼ cups thinly sliced celery; 8 oz sliced cremini mushrooms (about 2 ½ cups); 1 clove garlic (peeled and thinly sliced); 1 tablespoon peeled and thinly julienned ginger; 8 cups low-sodium chicken broth, divided; 2 tablespoons white miso paste; 2 ½ cups shredded chicken (breast and/or thigh meat); 2 teaspoons toasted sesame oil; 1 tablespoon rice vinegar; Additional salt (to taste (optional)); Sliced green onions and/or cilantro (to garnish)

Description

Chicken Miso Soup: the perfect comforting soup recipe you can get on the table in no time! This flavorful soup is easy to make and chock-full of veggies, lean protein, and delicious aromatic spices like garlic and ginger.

Ingredients

Scale

2 tablespoons avocado oil or olive oil
1 medium white or yellow onion (sliced into thin vertical strips)
1 ¼ cups peeled and thinly sliced or julienned carrots
1 ¼ cups thinly sliced celery
8 oz sliced cremini mushrooms (about 2 ½ cups)
1 clove garlic (peeled and thinly sliced)
1 tablespoon peeled and thinly julienned ginger
8 cups low-sodium chicken broth, divided
2 tablespoons white miso paste
2 ½ cups shredded chicken (breast and/or thigh meat)
2 teaspoons toasted sesame oil
1 tablespoon rice vinegar
Additional salt (to taste (optional))
Sliced green onions and/or cilantro (to garnish)

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Instructions

Step: Preheat a Dutch oven or large stock pot over medium-high heat. Sauté the onions, carrots, celery, mushrooms, garlic, and ginger for 6-7 minutes, stirring frequently as you cook, or until the onions begin to soften.
Step: Stir all but 1 cup of the chicken broth into the vegetable mixture. Increase the heat to high and bring the broth to a boil. Reduce the heat to medium and simmer for 8-10 minutes, or until the carrots are tender.
Step: In a small microwave-safe bowl, heat the remaining 1 cup of chicken broth for 1 minute, or until hot but not boiling. Whisk the miso paste into the chicken broth until dissolved.
Step: Stir the shredded chicken and the cup of miso broth into the soup. Cook on medium heat for 1-2 minutes, stirring continually, or until the chicken is heated through.
Step: Stir the toasted sesame oil and rice vinegar into the soup and season with additional salt to taste. Serve the soup hot with sliced green onions and/or cilantro to garnish.

Notes

Leftover soup keeps covered in the refrigerator for 4-5 days or frozen in a freezer-safe container for up to 3 months. Vegetable broth can substitute for chicken broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 229 kcal
Sugar: 4 g
Sodium: 1619 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 19 g
Cholesterol: 49 mg