Chicken and Vegetable Miso Soup
Description
This unique version of chicken soup is packed with carrots, turnips, and butternut squash in a savory miso broth.
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
•
1/2 bunch celery, diced
•
4 carrots, chopped, or more to taste
•
1 bunch fresh dill, minced
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1/2 butternut squash, peeled and chopped
•
1/2 small head red cabbage, chopped
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1 purple turnip, peeled and chopped
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1 leek, diced
•
1/2 red bell pepper, seeded and diced
•
1 large jalapeno pepper, with seeds, diced
Directions
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).
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.
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.