Miso Chicken Noodle Soup
Welcome to sick week! Wait, that sounds weird. Soothing foods week? Cold fighting foods week? Yes, we’ll go with that. I think that’s the least bizarre.
And today, we kick things off with this miso chicken noodle soup. So comforting, so soothing, so wholesome.
But, before we get to the actual recipe, let’s start with some backstory, yes? This ridiculously named sick week was born shortly after New Year’s Day, when both the husband and I came down with the plague. The plague that refused to die for at least a week (it may have even been longer – I’m choosing to block it out of my memory).
Now, the recipe I have coming your way later this week I actually made several times while sick. But this one? Happened after.
I have NEVER been a big chicken noodle soup kinda person, but the husband and I were both craving it while sick. So, once over that blasted plague, I set to work to find a version that I actually liked. Which brings us to today’s recipe.
And this, THIS, is some chicken noodle soup that I can get behind. We have a classic base with celery, carrots, chicken and noodles, with an added boost from the miso and some fresh ginger. Which give it just a hint of somethin’ somethin’ that makes it downright crave worthy.
Flavorful but also mild enough to not be overwhelming while feeling under the weather. Perrrfect-o!
Tips & Tricks For This Miso Chicken Soup
- First up, miso paste! If you’ve never used miso paste before, don’t be scared. You can find it these days at a lot of mainstream grocery stores (typically in tubs in the refrigerated section, but my local store just keeps it on the shelves in the asian aisle). You can also try ordering it online or checking out a local asian market.
- For this soup, I decided to stick with white miso paste, which is on the mild side. But you could also use red miso paste, which has a slightly stronger flavor.
- You could easily make this recipe gluten free by using your favorite gluten free pasta. You may need to adjust the cook time slightly (simmer until just al dente!).
- The pasta does soak up more of the broth as this soup sits (especially with leftovers). We don’t really mind this, but you could up the broth when making the recipe as desired. If you do this – for every additional 1 cup of water you add to the pot, use 1 extra tablespoon of miso paste.
- And lastly, this recipe is a little longer time wise than what I typically label a weeknight dish. But! It takes just about an hour and the whole thing can absolutely be made in advance!
I’m so ready for you future plagues. Bring it on!
Looking for more nourishing soup recipes? Then be sure to check out this turmeric quinoa vegetable soup and this crockpot chicken, wild rice and butternut squash soup!
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 large carrots, peeled and chopped
- 3 medium ribs celery, chopped
- 4 cloves garlic, minced
- 1 (1-inch) piece fresh ginger, grated
- 6 ½ cups water
- 2 large boneless skinless chicken breasts (about 1 pound)
- 6 ounces uncooked whole wheat fusilli pasta
- 6 tablespoons white miso paste
- juice of one medium lemon
- chopped fresh parsley, for serving
- Set a large stockpot or dutch oven over medium heat. Add in the olive oil. When hot, add in the onion, carrots and celery and cook for 5 minutes, until softened. Add in the garlic and ginger and cook for 30 seconds, until fragrant. Pour in the water and bring the mixture to a boil. Add in the chicken breasts, then cover, turn down the heat and simmer for about 15 to 20 minutes, or until the chicken is cooked through (160 to 165ºF on an instant-read thermometer - exactly how long it will take will depend on the thickness of your chicken breasts). Remove the chicken from the pot and transfer to a cutting board.
- Add the pasta to the pot. Continue to simmer, uncovered and adjusting the heat as needed, for about 7 to 8 minutes, until the pasta is just al dente. While the pasta is cooking, shred the chicken with two forks.
- Turn the heat down to low. Spoon one large ladleful of the liquid from the pot into a small bowl. Whisk in the miso paste until combined. Add the miso mixture, in addition to the shredded chicken and lemon juice, back to the pot. Continue to cook for 2 to 3 minutes. Remove from the heat.
- Ladle the soup into a bowl and serve garnished with a touch of parsley!
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 416 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 41mg Sodium: 881mg Carbohydrates: 58g Fiber: 8g Sugar: 10g Protein: 27g