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Healthy, easy chicken miso soup for IBD (ulcerative colitis, Crohn's) and sensitive stomachs in a white Le Creuset bowl topped with scallions.
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5 from 1 vote

Easy Chicken Miso Soup

Chicken Miso Soup is the perfect cozy weeknight meal! It features tender chicken and hearty veggies in a rich broth. Not only will warm it you up, but it is also easy on the stomach and requires minimal effort.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course, Soup
Cuisine: Japanese
Keyword: asian chicken soup, chicken miso soup, easy miso soup, easy miso soup recipe, Japanese chicken soup, miso chicken soup
Servings: 4
Calories: 301kcal

Equipment

  • 1 knife
  • 1 cutting board
  • 1 dutch oven
  • 1 Measuring spoons
  • 1 Sieve

Ingredients

  • 1.5 lbs boneless skinless chicken breasts (2 breasts)
  • 2 tablespoon olive oil or avocado oil divided
  • kosher salt
  • freshly ground black pepper
  • 1 medium yellow onion cut in half
  • 2 cups carrots (4-5 carrots), diced
  • 2 cups daikon radish thinly sliced into quarter moons
  • 4 cups chicken or vegetable stock preferably homemade
  • ½ cup white miso
  • 2 scallion greens thinly sliced

Instructions

  • Season chicken - Pat chicken breasts with a paper towel and season chicken with kosher salt and black pepper on both sides. Set aside.
    1.5 lbs boneless skinless chicken breasts, kosher salt, freshly ground black pepper
  • Cook chicken - Add one tablespoon of oil to a large thick bottomed pot on medium heat. Add chicken and sear on both sides, about 4 minutes per side. Remove from the pan and set aside. The chicken will not be cooked all the way through.
    2 tablespoon olive oil or avocado oil
  • Cook vegetables - Add a second tablespoon of oil and warm on medium heat. Add onion halves face side down, carrots, and daikon. Stir to cover the vegetables in oil, then cook the vegetables until fragrant, about 5-7 minutes. The carrots will start to caramelize.
    1 medium yellow onion, 2 cups carrots, 2 cups daikon radish
  • Add stock and cook soup - Add the chicken back in the pot on top of the vegetables and pour in the stock. Use a cooking spoon to scrape the bottom of the pot and mix the fond (browned bits at bottom of pot) into the soup. Reduce the heat to medium-low and cook with the lid on for 30 minutes.
    4 cups chicken or vegetable stock
  • Shred chicken - Transfer the chicken breasts to a mixing bowl and use two forks to shred the chicken. Set aside.
  • Add miso - Reduce the heat to low then place a sieve over the soup and add the miso. Use a spoon or silicone spatula to push the miso through the sieve. If you don’t have a sieve, place half of the miso in a large ladle and hold it at the top of the soup. Use a spoon to create a circle motion in the ladle with some of the broth to disintegrate the miso.
    ½ cup white miso
  • Add chicken and serve - Add the chicken back into the soup and stir until all of the ingredients are combined. Turn off the heat. Serve in bowls with rice, noodles, or by itself. Top with scallions and enjoy!
    2 scallion greens

Notes

Notes
  • Miso benefits - Make sure the soup isn't boiling when you add the miso. This ensures you get all the health benefits of the miso.
  • Vegan – Omit the chicken breast and use vegetable stock to make this recipe vegan. You can also add mushrooms or tofu for protein.
  • Omit onion – If your stomach is sensitive to onions, you can omit the onion and/or scallions or substitute the onion with garlic.

Nutrition

Calories: 301kcal | Carbohydrates: 18g | Protein: 42g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1537mg | Potassium: 1055mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10833IU | Vitamin C: 20mg | Calcium: 69mg | Iron: 2mg
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