Miso Chicken Noodle Soup
This soothing and flavorful miso chicken noodle soup is perfect for fighting a cold or just to beat the winter blues! Packed with wholesome ingredients like carrots, celery and ginger, it’s a delicious twist on the classic dish. Dairy free with a gluten free option.
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.
Now, I have NEVER been a big chicken noodle soup kinda person, but the husband and I were both craving it recently while fighting a nasty cold.
And since then, I’ve been working to find a version that’s more my speed. Which brings us to today’s recipe.
Because 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.
- 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.
Additional Soup Recipes You Might Enjoy
- Sweet Potato Chicken Soup
- Crockpot Chicken, Wild Rice & Butternut Squash Soup
- Turmeric Quinoa Vegetable Soup
- Minestrone Soup
- Chard and Lentil Vegetable Soup
- Roasted Vegetable Soup with Couscous
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!
*To keep this gluten free - use your favorite gluten free pasta. You might need to adjust the pasta cook time slightly - just simmer until al dente.
**To keep this gluten free - be sure to check the ingredients on your miso paste. Some brands contain wheat.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 416Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 881mgCarbohydrates: 58gFiber: 8gSugar: 10gProtein: 27g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.