Chicken And Noodle Miso Soup Recipes

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SIMPLE CHICKEN NOODLE SOUP WITH MISO



Simple Chicken Noodle Soup with Miso image

Miso adds savory, satisfying flavor to classic chicken noodle soup. You won't believe how much flavor this one ingredient adds!This is a great meal to make ahead and refrigerate or freeze. Just be sure to follow the instructions below and set the pasta aside to add in right before serving. (It will get soggy if left to sit in the soup.)

Provided by Jess Smith via Inquiring Chef

Categories     Main Dish

Time 50m

Number Of Ingredients 11

1 small Rotisserie Chicken
2 Tbsp Olive Oil
4 Cups Mirepoix ((see note))
1/4 tsp Salt
3 Tbsp Miso
3 cloves Garlic, chopped
8 cups Low-Sodium Chicken Stock
2 Bay Leaves
6 oz Pasta ((or 1 cup if using orzo or small alphabet shapes))
2 tsp Lemon Juice
Chopped Parsley, for topping ((optional))

Steps:

  • Use your hands or a knife to remove the chicken meat from the bones and chop or shred it into bite-sized pieces. Try to get as much meat off as possible, but it's fine if you don't get every bit. (Note: reserve the chicken bones - you'll use these in the broth.)
  • Heat a large pot or Dutch oven over medium heat. Add olive oil and then mirepoix with salt. Saute until vegetables are nearly tender, 5 to 6 minutes.
  • Stir in miso and garlic, breaking miso up a bit with the back of a spoon or spatula.
  • Add reserved chicken bones, stock, and bay leaves.
  • Cover with a lid and cook until the soup begins to boil. Reduce heat under the pot so that the soup stays at a low simmer. Simmer, covered, for 15 to 20 minutes to let the flavors develop.
  • Remove the lid and discard chicken bones and bay leaves.
  • Increase heat under the soup so that it is simmering gently.
  • Stir the chopped chicken and pasta into the soup. (See note below and cook pasta separately if you're not going to eat all of the soup right away.)
  • Simmer until pasta is tender (check package for timing).
  • Stir lemon juice into soup. Taste the soup and, if you want to add more savory flavor / saltiness, stir in up to 2 more Tablespoons of miso.
  • Stir in chopped parsley (if using) and serve.

Nutrition Facts : Calories 420 kcal, Carbohydrate 29 g, Protein 42 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 115 mg, Sodium 937 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

MISO CHICKEN NOODLE SOUP



Miso Chicken Noodle Soup image

Get the recipe for Miso Chicken Noodle Soup.

Provided by Lindsay Maitland Hunt

Number Of Ingredients 9

8 cups chicken broth or stock
3 tablespoons white miso paste
0.25 cup soy sauce
1 bunch scallions, very thinly sliced, some green parts saved for serving
1 14-oz package extra-firm tofu, cut into ½-inch cubes
8 ounces udon or soba noodles
2 cups cooked shredded chicken
4 to 6 large egg yolks
1 cup kimchi

Steps:

  • Bring the chicken stock to a boil in a covered large pot over high heat.
  • In a small bowl, whisk the miso and 1 tablespoon of the soy sauce. (You do this so that the miso can easily integrate with the stock, otherwise you'll get big clumps.) Add this to the pot with the remaining 3 tablespoons soy sauce, the scallions, and tofu.
  • Return to a boil and add the noodles. Cook until they're just barely tender, 2 to 3 minutes, then stir in the chicken and cook until the noodles are al dente and the chicken is hot, 2 to 3 minutes more. Ladle the soup into bowls while it's super hot and then drop an egg yolk into each bowl. Stir to mix the yolk into the soup, and then top with the kimchi and more scallion greens. Excerpt from Healthyish by Lindsay Maitland Hunt.

CHICKEN AND NOODLE MISO SOUP



Chicken and Noodle Miso Soup image

Australian chef Donna Hay's version. It's quite different from the other version already listed here.

Provided by AmandaInOz

Categories     Clear Soup

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup miso
1/4 cup warm water
6 cups water
1 large red chile, sliced
1 tablespoon finely grated ginger
3 green onions, thinly sliced
2 chicken breasts, trimmed and thinly sliced
100 g snow peas, halved
250 g udon noodles
3 green onions, thinly sliced for garnish

Steps:

  • Place the miso paste and warm water in a small bowl and stir to combine.
  • Place the water, chilli, ginger and green onions in a large saucepan over high heat and bring to the boil.
  • Add the chicken, snow peas and noodles and cook for 3-4 minutes until the chicken and noodles are cooked through.
  • Stir the miso mixture into the noodle mixture.
  • To serve, spoon into bowls and top with extra green onions.

Nutrition Facts : Calories 407.2, Fat 8.4, SaturatedFat 2.2, Cholesterol 46.4, Sodium 1840.2, Carbohydrate 56.2, Fiber 5.2, Sugar 3.2, Protein 25.6

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

Steps:

  • Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

INSTANT POT® CHICKEN NOODLE SOUP



Instant Pot® Chicken Noodle Soup image

With careful testing, we've created the Instant Pot® chicken noodle soup that can be your reliable go-to for years to come. In 45 minutes from start to finish, you'll have a soup that tastes like it simmered all day, rich with chicken thighs, classic veggies like celery, onions and carrot, plus fragrant thyme and bay leaf. And don't underestimate the importance of your pasta! We found that gemelli pasta stands up exceptionally well to cooking in the Instant Pot®, leaving you with silky-not mushy-noodles that complete the meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 13

3 boneless skinless chicken thighs, cut into 3/4-inch pieces (10 oz)
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
3/4 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1 clove garlic, finely chopped
1 bay leaf
1/4 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ chicken broth
3/4 cup uncooked gemelli pasta (3 oz)
Finely chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Season chicken with salt and pepper. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 5 to 6 minutes, stirring occasionally, until browned. Select CANCEL.
  • Add remaining ingredients except parsley; stir. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Let stand 10 minutes; set pressure valve to VENTING to quick-release any remaining pressure.
  • To serve, discard bay leaf; ladle soup into bowls, and garnish with parsley.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 75 mg, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1160 mg, Sugar 2 g, TransFat 0 g

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