Fall is here, which mean flu season is upon us.
The worst scenario is to be stuck in bed with a fever, nasal congestion and chills, so if you unfortunately catch the flu, here is a chicken soup with a twist.
My least favorite soup is chicken soup, so I thought of a way to make chicken soup to my liking. I decided to add miso paste. The paste blends beautifully with the carrots, rice, quick chicken broth and other vegetables, so I promise you you will love it!
On your next sick day, hopefully you have a healthy fall, or the next chilly day, try this delicious 15-minute chicken miso soup. I hope you enjoy it as much as I do!
Start to finish: 15 minutes
5 tablespoons miso paste
1-3 inches fresh ginger, grated
3 cups of water
1 carrot, diced
1 celery stalk, diced
1/2 leek (substitution: green onion)
2 Chicken breasts (season with salt & pepper)
1/2 cup leftover brown rice
In a pot over high-medium heat, boil the water. If you do not have left over rice, add the rice to the pot with the boiling water to cook.
Meanwhile, in a pan over medium heat, cook the chicken breasts. I like to cook the chicken breasts before because I find the chicken is less dry. Cook the chicken approximately 4-5 minutes per side, set aside.
Meanwhile dice all the vegetables and chicken, set aside.
Once the water boils add 3-5 tablespoons of miso paste, taste after each tablespoon and add to your liking. Stir in the paste. Grate in 3 inches of ginger into the boiling water and add the diced vegetables except for the spinach. The spinach will be added last because it wilts fairly quickly. Let the vegetables cook for about 10 minutes or until fork tender.
When the vegetables are tender, add the diced chicken and spinach. Stir. Let it cook for another 2 minutes.
** All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.