Simple Chicken Noodle Soup with Miso

Chicken Noodle Soup with Miso in a white bowl

4.39 from 18 votes

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

Cook Time30

Total Time50

Course: Main Dish

Keyword: chicken dinner, chicken soup, easy dinner, easy soup, easy, weeknight-friendly, one pot meal, soup, soup recipe, weeknight-friendly

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Knife
Cutting Board
Dutch Oven or Large Stockpot

Ingredients

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

Instructions

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.

Notes

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.

Nutrition