From the back of the car I could hear this squeaky voice and I knew Hannah still had a scratchy throat. My poor, sweet girl! Don’t you just hate it when someone you love is not feelin’ good? Just tears at my heartstrings! So, naturally I told her we could have whatever she wanted for dinner. She replied, “Soup. With vegetables. Miso soup but with vegetables. And chicken.” Uh. Oops. Maybe I should have given her options. Then I thought about what we had on hand and figured I could just wing something.
Next thing I know this cold circled through our entire house over the course of a few weeks ending with our sweet Ry-guy. He definitely has it the worst, so sad! I swear if he asked Daddy for a convertible today he’d probably get it with his sad little voice. I made the same move today asking Ryan what he wanted for dinner and saying it could be whatever he wanted. He promptly grabbed a bag of parcooked rice from the pantry but then said, “I want the miso soup you made for Hannah.” With the veggies, chicken and noodles, bud? Yep!
I figure if he wanted it, too, it is probably worth sharing. Make this for someone you love, especially when they are under the weather.
One-Pot Vegetable Chicken Miso Soup
2 tablespoons olive oil
5 green onions, thinly sliced on a bias (pale and dark green parts)
5 stalks celery, thinly sliced on a bias
4 carrots, grated
1 garlic clove, minced
1 quart (32 ounces) fat-free, reduced sodium chicken broth (such as Swanson’s)
1 quart water
3 boneless, skinless chicken breasts
1 inch piece of ginger, peeled and grated
1/4 cup white miso*
2 cups thin egg noodles
2 limes, zested and juiced
1. Heat oil in a ditch oven (I use my 5ish quart round Le Creuset) over medium heat. Add the green onions, celery, carrots and garlic. Season with salt and pepper and sauté for about 10 minutes, stirring frequently until almost tender.
2. Add chicken broth, water, chicken and ginger and stir. Bring to a boil and reduce to simmer for about 10 minutes until chicken is cooked through.
3. Remove chicken to a plate and set aside. Stir in miso and noodles and simmer until noodles are al dente (just under what the package directions suggest). While noodles cook dice or shred chicken, whichever you prefer.
4. When noodles are cooked remove from heat and stir in chicken, lime zest and lime juice. Season with salt and pepper to taste and enjoy!
*White miso is more yellow than white. Ask for help finding it at your friendly local Asian grocer. You can find more recipes that use white miso on my Pinterest page.Connect with Radishes Are Pink on social media: