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Garlic Miso Chicken Soup

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Garlic Miso Chicken Soup

Garlic Miso Chicken Soup

This chicken-miso soup is a nourishing bowl that’s fresh and comforting. Sweet carrots, tender chicken and plenty of spinach simmer in a light broth, then get a savory boost from umami-rich white miso stirred in at the end. Ready in under an hour, it’s the kind of recipe that feels good on a chilly evening or anytime you’re craving something warm and satisfying.

Nutrition Information
  • Calories: 171 kcal
  • Carbohydrates: 19g
  • Protein: 30g
  • Potassium: 422mg
  • Fiber: 7g
  • Sugar: 13g

Ingredients:

    • 2 tablespoons extra-virgin olive oil

    • 5 small carrots, peeled and thinly sliced (about 2 cups)

    • 1 medium yellow onion, chopped (about 1½ cups)

    • 6 medium cloves garlic, finely chopped (about 2 tablespoons)

    • ¼ teaspoon salt

    • 9 cups reduced-sodium chicken broth

    • 4 cups shredded cooked white and dark meat chicken

    • 12 ounces baby spinach (about 12 cups)

    • 3 tablespoons white miso

    • ¼ cup thinly sliced scallion

Instructions:

    1. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add sliced carrots and chopped onion; cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in chopped garlic and ¼ teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add 9 cups broth and bring to a boil over high heat.
    2. Reduce heat to medium. Add 4 cups chicken; cook, stirring occasionally, for 2 minutes. Add 12 ounces spinach in batches; cook, stirring constantly, until wilted and vibrant green, 2 to 3 minutes.
    3. Remove from heat. Transfer ¼ cup hot broth to a small heatproof bowl; stir in 3 tablespoons miso until dissolved. Return the miso mixture to the soup and stir to combine. Divide among 6 bowls. Top with ¼ cup sliced scallion.

     

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