Dinner

Immune-Supporting Miso Chicken Noodle Soup Recipe

ByJack Voss November 25, 2025November 25, 2025

Introduction

This immune-supporting miso chicken noodle soup is a comforting and nourishing bowl perfect for chilly days or when you need a boost. Packed with vegetables, tender chicken, and the savory depth of miso, it offers a wholesome meal that’s easy to prepare and full of flavor.

The image shows a bowl of soup with several colorful layers. The bottom layer is a clear light brown broth filled with light brown noodles that look soft and tangled. On top of the noodles, there are pieces of white shredded chicken, bright green broccoli florets, green celery slices, and orange carrot chunks. The soup is garnished with a small pile of thinly sliced green onions and scattered slices of red chili peppers for a pop of color. The bowl is white, and it is placed on a white marbled surface with a soft pink cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 large red onion, thinly sliced
320g celery, sliced into 2cm pieces
320g shiitake mushrooms, roughly sliced
4 garlic cloves, crushed and left for 10 mins
2.5 cm piece of ginger, minced
500g chicken legs, skin and fat removed
320g carrots, roughly chopped
2-3 tbsp miso paste
100g wholewheat noodles
250g broccoli, roughly chopped
4 spring onions, sliced, to serve (optional)
Red chilli, sliced, to serve (optional)

Instructions

Step 1: Heat the olive oil in a large, heavy pan over medium heat. Add the sliced onion and celery, and cook for 5 minutes until they begin to soften.
Step 2: Add the shiitake mushrooms and cook for another 3 minutes until softened.
Step 3: Stir in the crushed garlic, minced ginger, and chicken legs. Cook for a few minutes until the chicken is browned on all sides.
Step 4: Add the chopped carrots, miso paste, a pinch of salt and pepper, and 1.5 litres of water to the pan. Bring the mixture to a boil.
Step 5: Reduce the heat, cover the pan, and simmer for 20-30 minutes until the chicken is fully cooked.
Step 6: Remove the chicken from the soup. Discard the bones and shred the meat, then return the shredded chicken to the pan.
Step 7: Add the broccoli and wholewheat noodles to the soup. Cook for 4-5 minutes until the noodles are tender and the broccoli is cooked through.
Step 8: Serve the soup hot, topped with sliced spring onions and red chilli if you like a little heat.

Tips & Variations

For a richer flavor, use homemade chicken stock instead of water.
Try adding other vegetables like spinach or bok choy for extra greens.
Use gluten-free noodles if you prefer a gluten-free version of the soup.
To deepen the umami, toast the miso paste lightly in the pan before adding water.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until hot. To preserve noodle texture, consider storing noodles separately and adding them when reheating.

How to Serve

A white bowl holds a fresh noodle soup with several layers visible. The bottom layer is a thin broth with a light brown color. Scattered on the broth are light brown cooked noodles twisted loosely. On top of the noodles, there are pieces of shredded light-colored chicken and bright green broccoli florets. Surrounding these are chunks of orange carrots and curved, pale green celery. Small brown mushroom slices are mixed in the bowl. The soup is topped with bright red sliced chili peppers and a pile of sliced light green scallions in the center. The bowl is placed on a white marbled surface with a soft pink cloth on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this soup?

Yes, you can substitute chicken thighs or breasts. Adjust cooking time so the chicken is cooked through and tender.

What type of miso paste is best for this recipe?

White or yellow miso works well as they are mild and slightly sweet, complementing the soup without overpowering it.

Jack Voss