Immune-Boosting Miso Chicken Noodle Soup

Name: Immune-Boosting Miso Chicken Noodle Soup
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4
Ingredients: 500 g chicken legs skin and fat removed; 100 g wholewheat noodles; 320 g shiitake mushrooms roughly sliced; 320 g celery sliced into 2 cm pieces; 320 g carrots, roughly chopped; 250 g broccoli, roughly chopped; 1 large red onion thinly sliced; 2.5 tbsp miso paste; 2 tbsp olive oil; 4 clove garlic crushed and left for 10 mins; 2.5 cm cm piece of ginger minced; 4 spring onions sliced, to serve; 1 red chilli sliced, to serve

Warm up with this nourishing miso chicken noodle soup, packed with immune-boosting ginger, garlic, and fresh vegetables. It's a comforting, nutrient-dense meal that's perfect for chilly days or when you need a healthy pick-me-up.

Servings4 Portions

Prep Time10 Mins

Cook Time55 Mins

Difficulty

Easy

Ingredients

chicken legs skin and fat removed
500 g
wholewheat noodles
100 g
shiitake mushrooms roughly sliced
320 g
celery sliced into 2 cm pieces
320 g
carrots, roughly chopped
320 g
broccoli, roughly chopped
250 g
large red onion thinly sliced
1
miso paste
2.5 tbsp
olive oil
2 tbsp
garlic crushed and left for 10 mins
4 clove
cm piece of ginger minced
2.5 cm
spring onions sliced, to serve
4
red chilli sliced, to serve
1

Step-by-Step Instructions

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced red onion and celery, cooking for about 5 minutes until they begin to soften.

Add the shiitake mushrooms to the pot and sauté for another 3 minutes. Stir in the crushed garlic, minced ginger, and chicken legs. Cook for a few minutes until the chicken is lightly browned on the outside.

Stir in the chopped carrots, miso paste, and 1.5 liters of water. Season with a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–30 minutes, or until the chicken is fully cooked and tender.

Carefully remove the chicken legs from the soup. Discard the bones and skin, then shred the meat into bite-sized pieces and return it to the pot.

Add the broccoli and wholewheat noodles to the soup. Cook for 4–5 minutes until the noodles are soft and the broccoli is tender-crisp. Serve immediately, topped with sliced spring onions and red chilli if desired.