Chicken and Vegetable Miso Soup

This unique version of chicken soup is packed with carrots, turnips, and butternut squash in a savory miso broth.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 35 mins
• Calories: 222 Calories

Ingredients

• 3 bay leaves
• 1 pinch dried oregano, or to taste
• 1 leek, diced
• kosher salt and ground black pepper to taste
• 1 bunch fresh dill, minced
• 4 quarts water, or as needed
• 3 tablespoons miso paste, or more to taste
• 4 bone-in chicken thighs, or more to taste
• 4 carrots, chopped, or more to taste
• 1 purple turnip, peeled and chopped
• 1 large jalapeno pepper, with seeds, diced
• 0.5 bunch celery, diced
• 0.5 butternut squash, peeled and chopped
• 0.5 small head red cabbage, chopped
• 0.5 red bell pepper, seeded and diced

Recipe Instructions

Step 1

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).

Step 2

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.

Step 3

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.