Chicken Miso Soup
Dietary
dairy-free
,
gluten-free
Recipe Bundle
August 2015
Meal Course
Dinner
Servings
6
Servings
6
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
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.