Miso Chicken Noodle Soup | Recipes | Autumn Sky
Miso-infused chicken noodle soup with tender thighs and flavorful veggies. Perfect for autumn nights.
Ingredients
- ~2-2.5 lbs bone-in, skin-on chicken thighs
- 4 oz uncooked egg noodles
- 1 tsp vegetable oil
- 1/2 medium onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 medium garlic cloves, minced
- 4 cups of chicken stock (this plus 1 cup of water makes the flavorful liquid)
- 1 tsp kosher salt (plus more to taste)
- Several cranks of a black pepper mill
- Several sprigs fresh thyme
- 1/4 cup red miso paste
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