This unique version of chicken soup is packed with vegetables in a savory miso broth.

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Recipe Summary

prep:
25 mins
cook:
1 hr 10 mins
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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  • Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.

  • Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.

Nutrition Facts

222 calories; protein 16.8g; carbohydrates 26.4g; fat 6.4g; cholesterol 46.9mg; sodium 558.7mg. Full Nutrition
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