Recipe by Eatingwell.com
Garlic-Miso Chicken Soup
This chicken-miso soup is a nourishing bowl that’s fresh and comforting. Sweet carrots, tender chicken and plenty of spinach simmer in a light broth, then get a savory boost from umami-rich white miso stirred in at the end. Ready in under an hour, it’s the kind of recipe that feels good on a chilly evening or anytime you’re craving something warm and satisfying.
TOTAL TIME:
45 min
Ingredients
2 tablespoons extra-virgin olive oil
5 small carrots, peeled and thinly sliced (about 2 cups)
1 medium yellow onion, chopped (about 1½ cups)
6 medium cloves garlic, finely chopped (about 2 tablespoons)
¼ teaspoon salt
9 cups reduced-sodium chicken broth
4 cups shredded cooked white and dark meat chicken
12 ounces baby spinach (about 12 cups)
3 tablespoons white miso
¼ cup thinly sliced scallion
Nutrition Profile
Nutrition Facts
Serving Size about 2 cups: calories 331 total carbohydrate 20g dietary fiber 5g total sugars 6g added sugars 0g protein40g total fat 11g saturated fat 2g cholesterol 79mg vitamin a 624mcg vitamin c 23mg vitamin d 0mcg vitamin e 3mg folate 141mcg vitamin k 312mcg sodium 665mg calcium 135mg iron 4mg magnesium 100mg potassium 1158mg zinc 2mg vitamin b12 1mcg omega 3 0g
Directions
Step 1
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add sliced carrots and chopped onion; cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in chopped garlic and ¼ teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add 9 cups broth and bring to a boil over high heat.
Step 2
Reduce heat to medium. Add 4 cups chicken; cook, stirring occasionally, for 2 minutes. Add 12 ounces spinach in batches; cook, stirring constantly, until wilted and vibrant green, 2 to 3 minutes.
Step 3
Remove from heat. Transfer ¼ cup hot broth to a small heatproof bowl; stir in 3 tablespoons miso until dissolved. Return the miso mixture to the soup and stir to combine. Divide among 6 bowls. Top with ¼ cup sliced scallion.
