When you want a meal that is comforting, nourishing, and rich in protein and vegetables, this Garlic Miso Chicken Soup delivers. Tender shredded chicken and vibrant vegetables simmer in a light broth enhanced with miso for deep umami flavor and garlic for aromatic depth.
Made with simple ingredients and practical steps, this recipe supports sustainable weight loss habits while providing a balanced, satisfying meal you can rely on any night of the week. Whether you are feeding your family or preparing meals ahead, this soup offers a structured, flavorful option that makes consistent nutrition easier to maintain.
Nutrition
359 Calories | 11g Fat | 20g Carbohydrates | 40g Protein | 5g Fiber
Per Serving
Serves 6
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 5 Small Carrots, peeled and thinly sliced (about 2 cups)
- 1 medium Yellow Onion, chopped (about 1 ½ cups)
- 6 medium Cloves Garlic, finely chopped (about 2 tablespoons)
- ¼ tsp Salt
- 9 cups Reduced Sodium Chicken Broth
- 4 cups Shredded Cooked Chicken
- 12 ounces Baby Spinach (about 12 cups)
- 3 Tbsp White Miso Paste
- ¼ cup Thinly Sliced Scallion, for garnish
Directions
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Heat the Olive Oil in a large soup pot or Dutch oven over medium heat.
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Add the sliced Carrots and Chopped Onion. Cook while stirring occasionally until the vegetables soften, about six to eight minutes.
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Add the Chopped Garlic and Salt. Cook while stirring constantly until the Garlic is fragrant, about one minute.
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Pour in the Chicken Broth and bring the mixture to a boil.
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Reduce the heat to medium and add the Shredded Chicken. Cook for about two minutes while stirring.
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Add the Baby Spinach in batches, stirring until it wilts and turns vibrant green.
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Remove a quarter cup of hot Broth from the pot and transfer it to a small bowl. Stir in the Miso paste until it dissolves.
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Return the Miso mixture to the soup and stir to combine.
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Divide the soup evenly among bowls and sprinkle with sliced Scallion. Serve warm.
Pro-Tips
- To save time, use Shredded Rotisserie Chicken or leftover Cooked Chicken from a previous meal.
- Frozen Chopped Carrots and Onions work well if you want to cut prep work.
- If White Miso is too mild for your taste, try Yellow Miso but use a little less to avoid over-salting.
- Substitute Spinach with Bok Choy, kale, or Swiss Chard if you want variety.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
