A vibrant and deeply flavorful twist on classic chicken soup, this rendition features a rich, savory miso broth brimming with an array of fresh vegetables for a comforting and nourishing meal.

Follow The Directions

01

Step

In a large pot, arrange chicken thighs and season generously with oregano, salt, and pepper. Introduce bay leaves and miso paste. Pour in water to cover, then bring to a vigorous boil. Reduce heat to medium and simmer until chicken is cooked through, approximately 30-45 minutes. Ensure an internal temperature of 165 degrees F (74 degrees C) is reached.

02

Step

Carefully extract chicken thighs and bay leaves from the pot. Shred the chicken meat, discarding bones and bay leaves. Return the shredded chicken to the pot. Lower the heat to medium-low, then add celery, carrots, and dill. Stir well before incorporating butternut squash, cabbage, and turnip. Continue cooking for an additional 5-10 minutes.

03

Step

Introduce leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are tender, around 30 minutes. Adjust salt to your preference.

For an even richer broth, consider browning the chicken thighs in the pot before adding water.
Feel free to adjust the amount of miso paste to suit your taste preferences.
Other vegetables like parsnips, sweet potatoes, or spinach can be added for extra nutrition and flavor.

Abigale Ankunding

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