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 chockful of veggies and lean protein.
1medium white or yellow onionsliced into thin vertical strips
1 ¼cupspeeled and thinly sliced or julienned carrots
1 ¼cupsthinly sliced celery
8ozsliced cremini mushroomsabout 2 ½ cups
1clovegarlicpeeled and thinly sliced
1tablespoonpeeled and thinly julienned ginger
8cups2 quarts low-sodium chicken broth, divided
2tablespoonswhite miso paste
2 ½cupsshredded chickenbreast and/or thigh meat
2teaspoonstoasted sesame oil
1tablespoonrice vinegar
Additional saltto taste (optional)
Sliced green onions and/or cilantroto garnish
Instructions
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.
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.
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.
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.
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
1. Leftover soup keeps covered in the refrigerator for 4-5 days. It also can be frozen in a freezer-safe container for up to 3 months. 2. Vegetable broth can substitute for chicken broth. 3. Shredded rotisserie chicken, poached chicken, and baked chicken can all be used for this soup. 4. To poach chicken, add 1-2 cups of water to a medium-sized skillet. Add the chicken to the skillet and sprinkle with salt. Bring the water to a simmer over medium or medium-high heat. Cover and cook for 9-12 minutes, adding additional water if needed, or until the chicken is cooked through and has reached an internal temperature of 165 for chicken breast and 170 for chicken thighs. 5. To poach chicken in the Instant Pot: add 1-2 cups of water to the pot. Add the chicken to the pot and sprinkle with salt. Lock the Instant Pot lid on and cook on high pressure for 5 minutes. Natural-release the pressure for 5 minutes and then quick-release the pressure.