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Miso Chicken Noodle Soup
Homemade Chicken Noodle Soup from scratch with the added flavour bomb of miso paste. The ultimate comfort food!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Course:
Soup
Cuisine:
American
Ingredients
- 1 lbs (454 gr) skin on / bone in chicken thighs
- 1 lbs (454 gr) boneless / skinless chicken thighs
- 1 medium leek, white and light green parts only, thinly sliced (or 2 large shallots thinly sliced)
- 3 cloves garlic, minced
- 1 2" (5 cm) piece of ginger, peeled and sliced
- 4 cups chicken broth
- 6 cups water
- 1/4 cup reduced sodium soy sauce (or coconut aminos)
- 1/4 cup miso paste, white or red preferred
- 250 grams (1/2 lbs) mushrooms, quartered or halved if smaller (I used shitake and cremini but button will work fine as well)
- 250 grams thin egg noodles or soba noodles broken into pieces
- 1 large carrot, peeled and sliced
- 1 bunch kale*, thinly sliced and thick stem removed
Instructions
Stove Top:
Instant Pot:
Notes
- spinach (chopped added when kale should have been),
- avocado (garnish),
- celery (chopped and added with carrot),
- zucchini (chopped and added with carrot), OR
- peas (frozen or fresh added when kale should have been).
- * other vegetables to add in lieu of kale include: