Miso-Ginger Chicken & Vegetable Soup
A soothing, umami-rich broth with tender chicken, fresh ginger, and a touch of white miso for depth. This japanese-inspired whole30 ready in about 60 minutes pairs bone-in chicken thighs, medium carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 lb bone-in chicken thighs
- 3 medium carrots
- 3 celery stalks
- 1.5 inch piece fresh ginger
- 2 tbsp white miso paste
- 4 cups chicken bone broth
- 4 green onions
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Place 1 lb bone-in chicken thighs in a pot. Add 4 cups chicken bone broth, 3 medium diced carrots, 3 diced celery stalks, and 1.5 inch peeled and thinly sliced fresh ginger. Bring to a gentle simmer over medium heat.
- Step 2: Simmer uncovered for 40 minutes, skimming off any foam that rises to the surface. Remove chicken thighs and set aside to cool.
- Step 3: Shred the cooled chicken meat, discarding skin and bones. Return shredded chicken to the pot.
- Step 4: Stir in 2 tbsp white miso paste and 1/2 tsp sea salt, stirring constantly to dissolve. Simmer for 5 minutes until miso is fully incorporated and soup is heated through.
- Step 5: Garnish with 4 thinly sliced green onions and a pinch of black pepper. Serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Ginger Chicken & Vegetable Soup take to make?
Total time is about 60 minutes (15 min prep + 45 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 Soup?
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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Miso-Ginger Chicken & Vegetable Soup?
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 Soup 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.
What goes well with Miso-Ginger Chicken & Vegetable Soup?
Japanese whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
