Miso Chicken Soup With Squash and Tiny Pasta
Ingredients
The soup base
-
4
cups
low-sodium chicken broth
-
4
cups
water
-
1
medium
skinless, boneless chicken breast (about 8 oz.)
The vegetables
-
½
medium
kabocha squash, peeled, seeds removed, cut into ½"-thick wedges
-
1
small bunch
Tuscan kale, ribs and stems removed, leaves thinly sliced
The pasta
-
6
oz.
ditalini or other small pasta
The flavorings
-
3
Tbsp.
red miso
-
to taste
freshly ground pepper
-
optional
Kosher salt
-
optional
Chili oil (for serving)
Instructions
- Boil chicken broth and water in a pot, then add the chicken breast and let it sit covered until cooked through.
- Remove the chicken, shred it, and set aside.
- Return the broth to a boil and add the kabocha squash, cooking until it starts to soften.
- Add the ditalini pasta and cook until very al dente.
- Reduce heat, add the kale and miso, and stir until the kale wilts and miso dissolves.
- Season the soup with pepper and salt if needed, then stir in the shredded chicken until warmed.
- Serve the soup in bowls, drizzling with chili oil if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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