Well, it’s that time of year – already. Both of my boys caught colds and the rest of us in the house have been trying to avoid getting sick. And we’ve had a sudden snap of cold weather. It just felt like the right time for a hearty, immune-boosting chicken soup. What makes this recipe beautiful is the roasted veggies, which add a dimension and sweetness to the homemade chicken stock, and the salty, wonderful miso – a great probiotic food!
I like to buy a whole, locally raised chicken. It’s cheaper than buying chicken “parts” and makes several meals. Night 1: Roast the whole bird with garlic, rosemary and lemon. Serve with roasted root veggies. Save all the bones and bits and make stock overnight in the crockpot. Night 2: Make this soup!
Please pardon the roughness of this recipe, you really just wing it. (Bad pun).
Miso Roasted Vegetable Chicken Soup
Assorted vegetables, such as carrots, onions, broccoli, bell peppers, zucchini
cooked, leftover chicken, shredded
1-2 c. homemade chicken stock
1 T. tamari
1 t. white miso
1 clove garlic, minced
1″ piece of fresh ginger, minced
2 scallions, thinly sliced
4-8 oz rice spaghetti
Preheat the oven to 400 degrees. Chop all of your chosen vegetables into bite-size pieces. Toss with olive oil and spread on a baking sheet. Roast 20 min, turning once. Add the chicken and roast 5 min more.
Meanwhile, boil water and cook the rice spaghetti according to package directions. Drain.
In a separate pan, heat 1 T. olive oil and saute the garlic and ginger for 5 min. Add the chicken broth and scallions. Lower heat. Stir in the miso and tamari. Keep warm.
Add the drained pasta to the stock. Remove the roasted vegetables and chicken from the oven and add to the pan. Toss well to coat everything with the broth. Ladle into serving bowls.