Name: Chicken Miso Soup
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Bone-in chicken thighs, or more to taste - 4; Dried oregano, or to taste - 1 pinch; Kosher salt and ground black pepper to taste - 1 pinch; Bay leaves - 3; Miso paste, or more to taste (Optional) - 3 tablespoons; Water, or as needed - 4 quarts; Celery, diced - ½ bunch; Carrots, chopped, or more to taste - 4; Fresh dill, minced - 1 bunch; Butternut squash, peeled and chopped - ½; Red cabbage, chopped - ½ small head; Purple turnip, peeled and chopped - 1; Leek, diced - 1; Red bell pepper, seeded and diced - ½; Jalapeno pepper, with seeds, diced - 1 large

Ingredients for - Chicken Miso Soup

1. Bone-in chicken thighs, or more to taste 4

2. Dried oregano, or to taste 1 pinch

3. Kosher salt and ground black pepper to taste 1 pinch

4. Bay leaves 3

5. Miso paste, or more to taste (Optional) 3 tablespoons

6. Water, or as needed 4 quarts

7. Celery, diced ½ bunch

8. Carrots, chopped, or more to taste 4

9. Fresh dill, minced 1 bunch

10. Butternut squash, peeled and chopped ½

11. Red cabbage, chopped ½ small head

12. Purple turnip, peeled and chopped 1

13. Leek, diced 1

14. Red bell pepper, seeded and diced ½

15. Jalapeno pepper, with seeds, diced 1 large

How to cook deliciously - Chicken Miso Soup

1 . Stage

Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

2 . Stage

Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.

3 . Stage

Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.