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Miso Chicken Noodle Soup

Miso Chicken Noodle Soup

Homemade Chicken Noodle Soup from scratch with the added flavour bomb of miso paste. The ultimate comfort food! 

Course Soup
Cuisine American
Keyword chicken noodle soup recipe, comfort food, homemade chicken noodle soup, miso chicken noodle soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Author Samantha

Ingredients

  • 1 lbs (454 gr) skin on / bone in chicken thighs
  • 1 lbs (454 gr) boneless / skinless chicken thighs
  • 1 medium leek, white and light green parts only, thinly sliced (or 2 large shallots thinly sliced)
  • 3 cloves garlic, minced
  • 1 2" (5 cm) piece of ginger, peeled and sliced
  • 4 cups chicken broth
  • 6 cups water
  • 1/4 cup reduced sodium soy sauce (or coconut aminos)
  • 1/4 cup miso paste, white or red preferred
  • 250 grams (1/2 lbs) mushrooms, quartered or halved if smaller (I used shitake and cremini but button will work fine as well)
  • 250 grams thin egg noodles or soba noodles broken into pieces
  • 1 large carrot, peeled and sliced
  • 1 bunch kale*, thinly sliced and thick stem removed

Instructions

Stove Top:

  1. Carefully peel chicken skin off of chicken thighs (if you'd like to have crispy chicken skin garnish, if not skip this step!). Place the chicken skin in a large non-stick frying pan over medium heat. Cook for 6 minutes on each side or until golden brown and crisp. Drain on paper towel and sprinkle with salt. Cut into thin slices. Set aside.

  2. Heat a large soup or sauce pan over high heat. Add mushrooms, leek (or shallots), garlic, and ginger, cooking for 4-6 minutes or until golden while stirring occasionally. 

  3. Add the chicken (bone in and boneless pieces), chicken broth, water, soy sauce, miso paste, and bring to a boil. Reduce heat slightly and simmer for 30 minutes or until chicken is cooked through. 

  4. Remove chicken and shred meat (using 2 forks to tear apart), discarding all bones and any remaining skin or fat. 

  5. Bring stock to a boil over high heat. Add carrots and cook for 5 minutes. Add the chicken and noodles and cook until noodles are tender and chicken is warm (approx. 6-8 minutes). In the last minute of cooking added shredded kale. 

  6. Divide soup between bowls and top with crispy chicken skin pieces.

Instant Pot:

  1. Carefully peel chicken skin off of chicken thighs (if you'd like to have crispy chicken skin garnish, if not skip this step!). Set Instant Pot to Sauté and cook skin for 6 minutes on each side or until golden brown and crisp. Drain on paper towel and sprinkle with salt. Cut into thin slices. Set aside.

  2. Keep IP set to Sauté and add mushrooms cooking until starting to brown, about 3 minutes. Add leek (or shallots), garlic, and ginger, cooking for 4-6 minutes or until golden while stirring occasionally.  

  3. Add the chicken (bone in and boneless pieces), chicken broth, water, soy sauce, miso paste, and bring to a boil. Set IP to SOUP (or Manual High Pressure) for 4 minutes with valve set to sealed.

  4. Once IP is finished cooking, carefully release valve and open IP. Remove chicken and shred meat (using 2 forks to tear apart), discarding all bones and any remaining skin or fat.

  5. Return IP Sauté and add noodles and carrots. and cook until noodles are tender and chicken is warm (approx. 6-8 minutes). In the last minute of cooking added shredded kale.

  6. Divide soup between bowls and top with crispy chicken skin pieces.

Recipe Notes

* other vegetables to add in lieu of kale include:

  • spinach (chopped added when kale should have been),
  • avocado (garnish),
  • celery (chopped and added with carrot),
  • zucchini (chopped and added with carrot), OR
  • peas (frozen or fresh added when kale should have been).