Chicken and Vegetable Miso Soup

Name: Chicken and Vegetable Miso Soup
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Ingredients: 4 bone-in chicken thighs, or more to taste; 1 pinch dried oregano, or to taste; kosher salt and ground black pepper to taste; 3 bay leaves; 3 tablespoons miso paste, or more to taste; 4 quarts water, or as needed; 0.5 bunch celery, diced; 4 carrots, chopped, or more to taste; 1 bunch fresh dill, minced; 0.5 butternut squash, peeled and chopped; 0.5 small head red cabbage, chopped; 1 purple turnip, peeled and chopped; 1 leek, diced; 0.5 red bell pepper, seeded and diced; 1 large jalapeno pepper, with seeds, diced

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

Submitted by Joaquin de la Concepcin

Updated on April 1, 2025

Prep Time:

25 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 35 mins

Servings:

6

Yield:

6 servings

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Ingredients

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Original recipe (1X) yields 6 servings

4 bone-in chicken thighs, or more to taste
1 pinch dried oregano, or to taste
kosher salt and ground black pepper to taste
3 bay leaves
3 tablespoons miso paste, or more to taste (Optional)
4 quarts water, or as needed
½ bunch celery, diced
4 carrots, chopped, or more to taste
1 bunch fresh dill, minced
½ butternut squash, peeled and chopped
½ small head red cabbage, chopped
1 purple turnip, peeled and chopped
1 leek, diced
½ red bell pepper, seeded and diced
1 large jalapeno pepper, with seeds, diced

Directions

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).
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 (per serving)

222	Calories
6g	Fat
26g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 222
% Daily Value *
Total Fat 6g	8%
Saturated Fat 2g	9%
Cholesterol 47mg	16%
Sodium 559mg	24%
Total Carbohydrate 26g	10%
Dietary Fiber 6g	22%
Total Sugars 9g
Protein 17g	34%
Vitamin C 73mg	82%
Calcium 156mg	12%
Iron 3mg	16%
Potassium 962mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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