Simple Chicken Noodle Soup with Miso
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.)
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
- 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)
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.
Mirepoix is the name for a combination of chopped onions, carrots, and celery. Look for a pre-chopped blend at the grocery store to save time. Or use 1 medium white onion, 3 medium carrots, and 3 stalks celery all finely chopped into even sized pieces.
Pasta - I love small pasta shapes in this soup, but feel free to substitute any type that works. Egg noodles are classic and always good in chicken noodle soup. If you’re not going to eat all of the soup in one sitting, cook the pasta separately and add it to each bowl right before you serve it. The pasta will absorb too much of the broth and turn soggy if left to sit in the broth.
Want to freeze this meal? Simmer the soup as directed and then discard the chicken bones and bay leaves. Freeze the soup without the pasta, lemon juice, or parsley. Attach this label to the top of the freezer meal so the reheating instructions are right at your fingertips.
Calories: 420kcal | Carbohydrates: 29g | Protein: 42g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 115mg | Sodium: 937mg | Potassium: 620mg | Fiber: 4g | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg