Golden Miso Chicken Noodle Soup
This Golden Miso Chicken Noodle Soup is a healthy and high protein soup recipe that is also anti-inflammatory.
Equipment
- 1 soup pot
Ingredients
- 1 tablespoon butter
- 4-6 cloves garlic - minced
- 1 small onion - finely chopped This should equal about 1- 1 ¼ cups
- 3 medium diced carrots should equal about 1 ¼ cup
- 3 stalks celery - finely chopped This should equal about 1- 1 ¼ cups
- ½ cup finely chopped parsley
- juice from ½-1 lemon I used a full lemon, if you are sensitive to lemon flavor use ½ lmeon
- 1-2 teaspoons salt I used 2 teaspoons but adjust to your saltiness preference
- ¼ teaspoon black pepper
- ½ teaspoon cayenne or chili flavors
- 1 ½ teaspoons dried thyme
- 2 teaspoons turmeric
- 1 ½ teaspoons smoked paprika can sub regular paprika
- 1 tablespoon fresh minced or grated ginger
- 1-1.25 lb skinless + boneless chicken breast Should be 2 breasts of chicken. I recommend pasture raised.
- 4 cups bone broth or chicken broth
- 3-4 cups water - adjust to how thick you want the soup* I used 3 cups of water
- ~6-7 ounce cooked pasta (make sure it is cooked in heavily salted water) I used half of a 12 oz bag
- 2 tablespoons miso paste mixed with 2-3 tablespoons of water**
Other optional toppings
- shredded parmesan
- drizzle of olive oil
- chili flakes
- additional fresh chopped parsley
Instructions
- Heat butter in a soup pot over medium heat. Add onions, celery, and carrots, cook for 10 minutes, until onions have browned. Add garlic, ginger, turmeric, paprika, salt, pepper and thyme. Cook for another 5 minutes.
- Add all remaining ingredients to the pot except for the pasta and miso (including the raw chicken). Bring to a boil, then reduce heat to a simmer. Cook for 20–30 minutes.
- Remove the chicken from the pot and transfer to a bowl. If you’re unsure whether the chicken is fully cooked, check with a thermometer — it should read 165°F. Shred the chicken using two forks or stand/hand mixer.
- Turn off the heat. Add the shredded chicken back to the pot along with the cooked pasta and miso mixture. Stir to combine.
- Divide into bowls, and serve warm. I topped mine with some shaved parmesan, chopped parsley, chili flakes and a drizzle of olive oil, but this is optional.
Notes
Depending on how big of a bowl you have this can make anywhere from 5-8 servings.
*If you want to use all broth you can do this too, I subbed in some water as I was using bone broth and wanted to save some money.
** This purpose of doing this is so the miso dissolves in the soup.
Nutrition
Calories: 265kcalCarbohydrates: 27gProtein: 30gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 53mgSodium: 993mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 5396IUVitamin C: 8mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!