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Chicken Vegetable Miso Soup




20 minutes


30 minutes


4 Servings


  • 4 ounces rice noodles
  • 1 Tbsp olive oil
  • 1 ½ cup shiitake mushrooms, stemmed and thinly sliced
  • 4 scallions, white and light green parts, thinly sliced
  • 3 carrots, grated
  • 2 garlic cloves, minced
  • 1 Tbsp finely chopped fresh ginger
  • 6 cups chicken bone broth
  • 3 Tbsp white miso paste
  • 1 lb boneless, skinless, chicken breasts, halved length wise and thinly sliced
  • 2 heads baby bok choy cored and thinly sliced
  • 2 cups spinach


  1. Prepare rice noodles according to directions on package, drain and set aside.
  2. In a large soup pot over medium heat, add olive oil.
  3. Sauté mushrooms, scallions, carrots, garlic and ginger for 5-8 minutes or until soft.
  4. Add chicken bone broth and miso paste and bring to a boil.
  5. Reduce heat and simmer for 10 minutes. Add the chicken and cook for 5 to 10 minutes or until chicken cooked, stirring occasionally.
  6. Add noodles, bok choy and spinach, cooking until bright green and noodles heated.


The following items are items that I personally use and recommend to make this recipe.
Order supplements through my Fullscript store
Order supplements through my Fullscript store.

Chicken Vegetable Miso Soup

This comforting chicken vegetable miso soup is not your average chicken noodle. It’s got the savory chicken vegetable flavor mixed with an umami bonus. Umami is called the 5th taste, in addition to sour, sweet, salty and bitter which comes from the addition of miso in this recipe!

Using rice noodles is also a fun change up from traditional chicken noodle soup and is also a gluten free alternative. Adding in mushrooms, carrots, boy choy and spinach makes it a nutrient packed meal. If you are looking for lower sodium soup recipes, this one is a great one to try with low-sodium broth or homemade broth since the ingredients pack in so much flavor. You can also increase the miso paste if you enjoy the taste!

I can make this soup anytime of the year. It’s that good. Chicken vegetable miso soup or my homemade easy pho are soups I crave when I feel under the weather and is very comforting to me. This may be your new comfort soup when you feel a cold coming on! You’ll want a ramen bowl for this recipe!

Chicken Vegetable Miso Soup Nutrition Information:

Miso: Miso contains nutrients linked to a variety of health benefits, including better digestion and a stronger immune system. Miso is a paste made from fermented soybeans often mixed with other ingredients. It’s a versatile condiment available in many varieties.

Miso paste can be found in the Asian section of most grocery stores and Asian markets. It may seem like an uncommon ingredient to buy just for soup, but actually very versatile! I use miso paste for seafood dishes and salad dressings.

Chicken Bone Broth: Chicken soup has long been used as comfort food for colds and flu. Many cultures use soup as part of their traditional medicinal healing modalities, prompting scientists to investigate possible mechanisms that make soup beneficial. Bone broth is rich in amino acids and minerals that can reduce inflammatory markers. A study conducted in 2021 demonstrated that the nutrients present in bovine bone broth reduced the expression of cytokines in mouse models of ulcerative colitis. The author noted that the bone broth used in the trial was high in many amino acids, including glycine, arginine, and glutamine. Kettle and Fire is my favorite brand!

Shiitake Mushrooms: Shiitake mushrooms offer many vitamins, minerals, and other health-promoting compounds. They even contain multiple amino acids found in animal proteins!

Bok Choy: Bok choy is a cruciferous, leafy green vegetable, so it’s packed with nutritional compounds that may offer health-promoting properties. It has been linked to anti-inflammatory properties and decreasing the risks for cancer and heart disease. It’s also low in fodmaps!

Check out my other two favorite chicken comfort recipes

Chicken Vegetable Feta Bake

Buffalo Chicken Spaghetti Squash


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