Small Batch Chicken and Vegetable Soup
Ingredients
-
10
oz
Chicken Breast
-
½
tsp
Salt
-
¼
tsp
Black Pepper
-
½
tsp
Garlic Powder
-
1
tbsp
Olive Oil
-
8
oz
Yellow Potatoes
-
1
medium
Carrot
-
1
stalk
Celery
-
⅓
cup
Yellow Onion
-
2
cups
Chicken Bone Broth
-
1
clove
Garlic
-
2
tsp
White Miso Paste
-
1
leaf
Bay Leaf
-
1
tsp
Italian Seasoning
-
¼
tsp
Paprika
-
½
cup
Whole Milk
-
1
tbsp
Fresh Parsley
-
2
tsp
Lemon Juice
Instructions
- Season the chicken breast with salt, pepper, and garlic powder, then let it rest.
- Cook the chicken in olive oil until browned and cooked through, then shred it.
- Cook the potatoes, carrots, celery, and onions in the pot until tender.
- Add garlic and miso paste, then pour in the broth and bring to a boil.
- Reduce heat, add bay leaf, Italian seasoning, paprika, milk, and shredded chicken, then simmer.
- Stir in parsley and lemon juice, then season to taste and simmer longer if desired.
- Remove the bay leaf and serve hot.
Nutrition Facts (estimated)
Servings
2
Calories
356
Total fat
13g
Total carbohydrates
36g
Total protein
25g
Sodium
1052mg
Cholesterol
51mg
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