Chicken and Vegetable Miso Soup

Warm up with a comforting bowl of chicken and vegetable miso soup, featuring tender rotisserie chicken, earthy shiitake mushrooms, and fresh bok choy in a savory broth. It's easy to make and packed with flavor, making it a cozy go-to for any day.

Course Soup

Cuisine Japanese

Keyword chicken soup, comfort food, easy dinner, healthy recipe, miso soup

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 320kcal

Author Liza A

Ingredients

1 medium onion chopped
6 oz. fresh shiitake mushrooms stems removed, caps sliced
2 celery stalks thinly sliced
Kosher salt
2 tbsp olive oil
6 cups low-sodium chicken broth
3 cups shredded rotisserie chicken meat
5 heads baby bok choy trimmed rinsed and cut into bite-size pieces
3 tbsp. white miso fermented soybean paste

Instructions

In a large pot, heat oil over medium-high heat. Add onion, mushrooms, and celery; season with salt. Cook, stirring for 5 to 7 minutes or until vegetables are just beginning to soften and beginning to brown.
Add broth and chicken; bring to a boil. Spoon a ladle of broth into a small bowl, add miso and whisk until well combined and then pour back to the pot. Add bok choy, reduce heat and simmer for 2-3 minutes, making sure not to let the soup boil.
Serve and enjoy!

Notes

Recipe adapted: bon appétit

Nutrition