This ain’t your grandma’s chicken soup! I’ll be honest, when I think of chicken soup, I think boring, bland, blah. However, this Garlic Chicken Miso Soup totally breaks the mold and packs in the flavor! It’s healthy, hearty, and perfect for cool fall and winter days. Plus, it’s packed with nutrients and garlic, which WebMD calls “an immunity-boosting superstar.”
Even better, this soup is kid-approved! Our toddler ate every bit of soup in her her bowl (even the seaweed)! In fact, both girls kept trying to sneak bites of the dry seaweed before my husband added it to the soup.
Side note — Try roasted seaweed (nori) as an awesome alternative to chips! Seaweed is low in calories, but high in Vitamin A, Vitamin B12, Vitamin C, and Calcium…so snack away! Our girls love it…parenting win!
Garlic Chicken Miso Soup Ingredients
- 2 Miso Soup Mix packets
- 4 chicken leg quarters
- 3 potatoes, cubed
- 6 carrots, sliced
- 6 cups chicken broth
- 8 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp Chinese 5 spice
- 1/2 cup roasted seaweed, sliced
STEP ONE: Break chicken bones to release collagen and place in a medium stock pot with 6 cups chicken broth and 8 cups water. Bring to a boil with garlic, salt, and 5 spice. Allow to boil for about an hour.
STEP TWO: Remove chicken from stock and allow to cool so you can handle it. Meanwhile, strain broth into a large bowl, then return to stock pot. Add miso soup mix and stir until well combined.
Tip: We used Kikkoman White Miso Soup Mix — each packet contains 3 individual servings. We used 2 of these packets in our soup (6 individual servings).
STEP THREE: Add potatoes and carrots to broth and cook for 20-25 minutes over medium-high heat.
STEP FOUR: Once chicken is cool enough to handle, de-bone and shred. Add chicken to soup pot. Gently stir to evenly distribute chicken into soup.
Tip: Serve soup over jasmine rice for an extra hearty meal.
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