Miso-Ginger Chicken & Vegetable Broth
A fragrant, protein-packed broth with tender chicken, ginger, and seasonal vegetables, ready in under 30 minutes. This japanese-inspired whole30 (gluten-free, high protein) ready in about 40 minutes pairs chicken thighs, medium carrots, stalks celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.25 lbs chicken thighs
- 2 medium carrots
- 3 stalks celery
- 1.5 tbsp ginger
- 3 tbsp miso paste
- 6 cups chicken bone broth
- 4 stalks green onions
- 1 tbsp tamari
- 1/4 tsp black pepper
Instructions
- Step 1: Trim 1.25 lbs chicken thighs of skin and cut into 1-inch pieces. Season with 1/4 tsp black pepper and set aside.
- Step 2: Dice 2 medium carrots and 3 celery stalks into 1/4-inch pieces. Finely mince 1.5 tbsp fresh ginger.
- Step 3: Heat a large pot over medium heat, add the chicken pieces, and cook for 4 minutes per side until golden brown.
- Step 4: Add diced carrots, celery, and minced ginger to the pot, stirring for 2 minutes until fragrant.
- Step 5: Pour in 6 cups chicken bone broth and bring to a gentle simmer (180°F), skimming off any foam. Reduce heat to low and simmer uncovered for 20 minutes.
- Step 6: Stir in 3 tbsp miso paste and 1 tbsp tamari until fully dissolved, then add 4 chopped green onions. Simmer for 2 more minutes until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Ginger Chicken & Vegetable Broth take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Ginger Chicken & Vegetable Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Miso-Ginger Chicken & Vegetable Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Ginger Chicken & Vegetable Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Ginger Chicken & Vegetable Broth gluten-free?
Yes — this recipe is tagged gluten-free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
The flavors in this miso-ginger are incredible.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
