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| Servings |
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Ingredients
- 2 cups cooked chicken breast - cut into 1/2 inch cubes
- 1 onion - peeled and chopped
- 1 tbsp olive oil
- 5 green onions - trimmed and chopped
- 1 1/2 cups Portobello mushrooms - peeled and sliced
- 8 cups organic chicken broth
- 1 tbsp miso
- sea salt + freshly ground pepper
Ingredients
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Instructions
- In a large skillet, sauté onions in olive oil until just golden. Add sliced mushrooms and cook an additional 5 minutes. Use 1/2 cup chicken broth to continue cooking onions and mushrooms. Let liquid almost disappear.
- In a small bowl, whisk miso paste with 2 tablespoons of broth. Pour into skillet and cook. Season with salt and pepper. Add broth and cooked chicken. Cook for 30 minutes over low heat. Garnish with greens onions.