Cozy Homemade Chicken Soup (Print Version)
# Ingredients:
→ Proteins & Dairy
01 -
10 oz boneless, skinless chicken breast
02 -
1/2 cup whole milk
→ Produce
03 -
8 oz yellow potatoes, peeled and cubed (about 1 1/2 cups)
04 -
1 carrot stick, peeled and chopped (about 1/3 cup)
05 -
1 celery stalk, chopped (about 1/3 cup)
06 -
1/3 cup finely chopped yellow onion
07 -
1 clove garlic, minced
08 -
1 tablespoon fresh parsley, finely chopped
→ Pantry & Oils
09 -
2 cups chicken bone broth
10 -
2 teaspoons white miso paste
11 -
1 tablespoon olive oil
12 -
2 teaspoons fresh lemon juice
→ Seasonings
13 -
1/2 teaspoon garlic powder
14 -
1 bay leaf
15 -
1 teaspoon Italian seasoning
16 -
1/4 teaspoon paprika
17 -
1/2 teaspoon salt, plus more to taste
18 -
1/4 teaspoon black pepper, plus more to taste
# Instructions:
01 -
Pat chicken dry, season all over with salt, pepper, and garlic powder. Let rest 10 minutes at room temperature.
02 -
Heat oil in pot over medium heat. Cook chicken until browned and internal temp reaches 165°F, about 5 minutes per side. Remove to cutting board to rest.
03 -
Add potatoes, carrots, celery, and onions to pot with splash of broth. Scrape up browned bits and cook until vegetables are tender, 7-8 minutes.
04 -
Add garlic and miso paste, cook 2 minutes. Pour in remaining broth, bring to boil while stirring frequently.
05 -
Reduce heat to low. Add bay leaf, seasonings, milk, and shredded chicken. Simmer 20-25 minutes, stirring occasionally.
06 -
Stir in parsley and lemon juice. Season to taste. Optionally simmer 35-40 minutes more until thickened. Remove bay leaf before serving hot.
# Notes:
01 -
Regular chicken broth can replace bone broth
02 -
Dried parsley (1/2 teaspoon) can substitute fresh
03 -
3.5 quart dutch oven works perfectly for this recipe
04 -
Extra simmering makes soup thicker and richer