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chicken vegetable soup recipe easy hearty and healthy
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This Miso Coconut Swirl Chicken Vegetable Soup is a comforting blend of savory miso, creamy coconut milk, tender chicken, and fresh vegetables. It’s a surprisingly easy recipe that delivers restaurant-worthy flavor.
Ingredients
Scale
- 500 g (1 lb) boneless skinless chicken thighs
- 200 g (7 oz) carrots, sliced
- 100 g (3.5 oz) celery stalks, sliced
- 150 g (5 oz) onion, diced
- 3 cloves garlic, minced
- 1 tsp (5 g) fresh ginger, grated
- 1.5 L (6 cups) low-sodium chicken stock
- 200 ml (0.75 cup) full-fat coconut milk
- 2 tbsp (30 g) white miso paste
- 1 tbsp (15 ml) low-sodium soy sauce
- 2 tbsp (30 ml) olive oil
- 0.5 tsp (2 g) sea salt
- 0.25 tsp (1 g) black pepper
- 2 tbsp (15 g) toasted sesame seeds
- 2 tbsp (8 g) fresh cilantro leaves, chopped
- 0.5 cup (30 g) day-old bread cubes
Instructions
- Sauté Vegetables: Sauté onion, carrots, celery, garlic, and ginger in olive oil until softened.
- Brown Chicken: Add chicken, season with salt and pepper, and brown lightly.
- Simmer Soup: Add chicken stock and simmer until chicken is cooked and vegetables are tender.
- Prepare Swirl: Whisk together coconut milk, miso paste, and soy sauce.
- Shred Chicken: Remove and shred chicken, then return to the soup.
- Temper & Combine: Temper miso mixture with hot broth, then stir into soup.
- Serve & Garnish: Ladle into bowls, swirl with miso mixture, and garnish with sesame seeds, cilantro, and croutons.
Notes
Tempering the miso mixture with hot broth prevents clumping. Homemade herb croutons add a delightful crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 80 mg