Main Dishesbonappetit4.6
Miso Chicken Soup With Squash and Tiny Pasta
If you can bring a pot of broth to boil, you can make this cozy, wholesome soup loaded with tender chicken, buttery kabocha squash, and tiny ditalini pasta.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●wooden spoon
- ●bowl
📝 Preparation Steps
1
Bring 4 cups low-sodium chicken broth and 4 cups water to a rolling boil in a medium Dutch oven or other heavy pot. Add 1 medium skinless, boneless chicken breast (about 8 oz.), cover, and remove pot from heat. Let chicken sit until cooked through, about ⏱️ 15 minutes, then transfer to a plate. Shred with 2 forks; set aside.
low-sodium chicken broth4 cupsmedium skinless, boneless chicken breast (about 8 oz.)1
2
Return broth back to a boil over medium-high heat. Add ½ medium kabocha squash, peeled, seeds removed, cut into ½"-thick wedges, and cook until starting to become tender, about ⏱️ 5 minutes. Add 6 oz. ditalini or other small pasta and cook, stirring occasionally with a wooden spoon to keep pasta from sticking to bottom of pot, until very al dente, 6–⏱️ 8 minutes.
. ditalini or other small pasta6 oz
3
Reduce heat to medium-low. Add 1 small bunch Tuscan kale, ribs and stems removed, leaves thinly sliced, and 3 Tbsp. red miso; season with freshly ground pepper. Cook, stirring often to dissolve miso and break up some of the squash, until kale is wilted, about ⏱️ 3 minutes. Taste soup and season with kosher salt if needed (the miso may provide enough salinity, depending on the brand). Stir in reserved shredded chicken and cook just until warmed through.
. red miso3 TbspFreshly ground pepperKosher salt (optional)
4
Ladle soup into bowls and drizzle with chili oil if desired; season with more pepper.
Chili oil (for serving; optional)
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