adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and Vegetable Miso Soup
Chicken and Vegetable Miso Soup
0 Likes
Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Savory miso chicken soup with carrots, turnips, and butternut squash.
Ingredients:
  • 4 bone-in chicken thighs, or more to taste
  • 1 pinch dried oregano, or to taste
  • kosher salt and ground black pepper to taste
  • 3 bay leaves
  • 3 tablespoons miso paste, or more to taste
  • 4 quarts water, or as needed
  • 0.5 bunch celery, diced
  • 4 carrots, chopped, or more to taste
  • 1 bunch fresh dill, minced
  • 0.5 butternut squash, peeled and chopped
  • 0.5 small head red cabbage, chopped
  • 1 purple turnip, peeled and chopped
  • 1 leek, diced
  • 0.5 red bell pepper, seeded and diced
  • 1 large jalapeno pepper, with seeds, diced
Instructions:
  • In a large pot, generously season chicken thighs with oregano, salt, and pepper. Add bay leaves and miso paste, then cover with water and bring to a rolling boil. Simmer over medium heat until chicken is fully cooked and reaches an internal temperature of 165°F (74°C), about 30 to 45 minutes.
  • Remove the thighs and bay leaves from the pot. Tear the meat off the bones and chop it. Discard the bones and bay leaves, then return the chopped meat to the pot. Reduce the heat to medium-low and add celery, carrots, and dill. Stir in the butternut squash, cabbage, and turnip. Cook for an additional 5 to 10 minutes.
  • Combine leek, bell pepper, and jalapeno pepper in the pot. Simmer until squash and turnip are tender, approximately 30 minutes. Season with salt to your liking.

Similar Recipes