This garlic-miso chicken soup is a soothing, nourishing bowl that balances lightness with deep savory flavor. Tender pieces of chicken, naturally sweet carrots, and fresh spinach simmer together in a gentle broth, finished with white miso for a subtle umami richness. It’s comforting without feeling heavy and perfect for chilly evenings or anytime you want a warm, wholesome meal.
Why You’ll Love This Recipe
This soup is quick enough for a weeknight yet flavorful enough to feel special. The garlic-infused broth is fragrant and comforting, while the miso adds depth without overpowering the other ingredients. It’s packed with vegetables, easy to digest, and adaptable to what you have on hand. Best of all, it comes together in under an hour with simple, everyday ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 medium carrots, peeled and sliced into thin rounds
1 pound boneless, skinless chicken breast, cut into bite-size pieces
6 cups low-sodium chicken broth
1 tablespoon low-sodium soy sauce
1 teaspoon fresh ginger, grated
3 cups fresh spinach leaves, roughly chopped
3 tablespoons white miso paste
1 teaspoon sesame oil
Salt, to taste
Freshly ground black pepper, to taste
2 green onions, thinly sliced, for garnish
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent. Stir in the minced garlic and grated ginger and cook for about 30 seconds, just until fragrant.
Add the sliced carrots and chicken pieces to the pot. Stir well and cook for 3 to 4 minutes, allowing the chicken to lightly sear on the outside.
Pour in the chicken broth and soy sauce. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes, or until the chicken is fully cooked and the carrots are tender.
Add the chopped spinach and cook for 2 to 3 minutes, until just wilted. Remove the pot from the heat.
In a small bowl, whisk the white miso paste with a ladle of hot broth until smooth. Stir this mixture back into the soup. Add the sesame oil and season with salt and black pepper to taste. Serve warm, garnished with sliced green onions.
For extra heartiness, add cooked rice or rice noodles just before serving. You can substitute baby bok choy or kale for the spinach if desired. For a slightly spicy version, stir in a pinch of chili flakes or a small amount of chili paste. Chicken thighs can be used instead of chicken breast for a richer flavor.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling when reheating, as this helps preserve the delicate flavor of the miso.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made a day in advance and stored in the refrigerator. The flavors deepen as it rests.
Is miso added while the soup is boiling?
No, miso should be added after removing the soup from heat to maintain its flavor and texture.
Can I freeze this soup?
It can be frozen, but the texture of the spinach may change slightly. For best results, freeze without the spinach and add it fresh when reheating.
What type of miso works best?
White miso is ideal because it has a mild, slightly sweet flavor that complements the chicken.
Can I use rotisserie chicken?
Yes, simply add cooked shredded chicken during the last 10 minutes of simmering.
Is this soup suitable for light meals?
Absolutely, it’s light yet filling, making it perfect for lunch or a simple dinner.
Can I add noodles to this soup?
Yes, thin wheat noodles or rice noodles work well. Cook them separately and add before serving.
How do I prevent the soup from becoming too salty?
Use low-sodium broth and soy sauce, and taste before adding extra salt.
Can I make this soup dairy-free?
This recipe is naturally dairy-free.
What can I use instead of spinach?
Chopped kale, Swiss chard, or napa cabbage are great alternatives.
Conclusion
Garlic-miso chicken soup is a comforting, nourishing recipe that’s easy to prepare and full of balanced flavor. With tender chicken, fresh vegetables, and a savory miso finish, it’s a reliable go-to for cozy evenings or whenever you need a warm, satisfying bowl of soup.
Garlic-miso chicken soup is a comforting, nourishing bowl made with tender chicken, sweet carrots, fresh spinach, and a savory white miso-infused broth. It’s light yet satisfying, perfect for chilly nights or a wholesome meal anytime.
Author:Sophia
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Soup
Method:Stovetop
Cuisine:Asian-Inspired
Diet:Low Fat
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 medium carrots, peeled and sliced into thin rounds
1 pound boneless, skinless chicken breast, cut into bite-size pieces
6 cups low-sodium chicken broth
1 tablespoon low-sodium soy sauce
1 teaspoon fresh ginger, grated
3 cups fresh spinach leaves, roughly chopped
3 tablespoons white miso paste
1 teaspoon sesame oil
Salt, to taste
Freshly ground black pepper, to taste
2 green onions, thinly sliced, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4–5 minutes until translucent.
Stir in minced garlic and grated ginger. Cook for 30 seconds until fragrant.
Add carrots and chicken pieces. Cook for 3–4 minutes to lightly sear the chicken.
Pour in chicken broth and soy sauce. Bring to a boil, then reduce to low and simmer for 20 minutes until chicken is cooked and carrots are tender.
Add spinach and cook for 2–3 minutes until wilted. Remove pot from heat.
In a small bowl, whisk miso paste with a ladle of hot broth until smooth. Stir back into the soup.
Add sesame oil. Season with salt and black pepper to taste.
Serve warm, garnished with sliced green onions.
Notes
Add miso after removing the soup from heat to preserve its flavor and nutrients.
Use chicken thighs for a richer flavor if preferred.
Rotisserie chicken can be used to save time—just add during the last 10 minutes of simmering.
For extra heartiness, add cooked rice or rice noodles just before serving.
Avoid boiling the soup after adding miso to maintain its delicate flavor.
