This harvest chicken salad checks every box for me. It’s got a little sweetness from the apples, pomegranate, and roasted butternut squash, plus a touch of bitterness from hearty fall greens like radicchio and baby kale. Then you’ve got the juicy chicken and creamy balsamic dressing tying it all together into one cozy, hearty autumn salad that’s satisfying enough to be a full meal.
We honestly can’t get enough of it. Bonus: the leftovers made amazing tortilla wraps the next day—think chicken salad wrap vibes, but with all those fall flavors still shining through. So good!
I just love all of the ways that you can play with a traditional chicken noodle soup and completely transform the flavors. This Miso Chicken Noodle Soup is the best of both worlds, combining the umami-rich flavors of miso soup with the heartiness of a classic chicken noodle soup. It’s simple to make, but absolutely bursting with flavor.
If you’ve never cooked with miso paste, it’s a simple ingredient that does all the work on its own. You can find miso paste in the refrigerator section of your local grocery store, usually near the other condiments. I absolutely love using miso paste in soups, salad dressings, or marinades to add a fabulous element of flavor to everyday dishes. It adds an umami-packed flavor to every scoop.
For the chicken, I like to use boneless, skinless chicken thighs because they’re fatty and forgiving. It’s nearly impossible to overcook them, which is especially great when you’re reheating leftover soup. They’re seared in the same pot that you’ll cook the rest of the soup; any browned bits that are stuck to the bottom of the pot will get incorporated with the broth, making it that much more flavorful.
If you are in the mood to change up your chicken noodle soup game, be sure to put this Miso Chicken Noodle Soup at the top of your list for #DDSoupWeek 2025!
Ingredients
Boneless, Skinless Chicken Thighs
Kosher Salt
Black Pepper
Avocado Oil
Yellow Onion
Jalapeño Pepper
Garlic Cloves
Shiitake Mushrooms
Fresh Ginger
White Miso Paste
Coconut Aminos
Low-Sodium Chicken Broth
Green Onions
Roasted Seaweed Snacks
Thin Brown Rice Noodles
Chili Oil or Sriracha, Optional, For Serving
step-by-step:
step one: boil water for the noodles
Bring a large pot of water to a boil.
step two: sear the chicken
Meanwhile, season both sides of the chicken with salt and pepper.
Heat the oil in a large pot set over medium-high heat. Add the chicken and sear on both sides until golden brown, about 3 minutes per side. Your chicken doesn’t have to be completely cooked through, as it will continue cooking in the soup later. Transfer to a plate and set aside.
step three: sauté the mushrooms and onions
Reduce the heat to medium and add the onions, jalapeño (if using), and garlic. Sauté, stirring, until onions are tender, about 2 minutes. Add the mushrooms and continue to cook until softened, about 2 minutes.
step four: make the broth
Add the ginger, miso, coconut aminos, and 1/2 cup of broth. Cook for 1 to 2 minutes, stirring often, until the miso is well incorporated.
Slowly pour in the remaining 5½ cups of broth, stirring constantly. Bring the broth to a boil, then reduce to a gentle simmer over medium-low heat. Nestle the chicken and any of its juices in the pot. Cover and cook, simmering lightly, until the chicken is fully cooked and tender, about 10 minutes.
step five: shred the chicken
Using tongs, transfer the chicken to a cutting board and shred the chicken or slice it into thin strips. Return the chicken to the soup.
step six: season the soup
Stir in the green onions and sliced seaweed. Taste and adjust seasonings, if needed. Remove from heat and cover to keep warm.
step eight: cook the noodles
Meanwhile, cook the rice noodles in the boiling water according to package instructions.
step nine: garnish and serve
Drain the noodles and rinse under cold water to stop the cooking. To serve, divide the noodles among four bowls, then ladle the soup over the top. Drizzle with chili oil or sriracha, if desired.
what is miso paste?
This fermented soybean paste is a popular condiment used in Japanese cooking. In the U.S., you’ll typically find three varieties—white, yellow, and red miso paste. White is the youngest and has the mildest flavor, whereas red miso paste has an even deeper flavor.
can i make this soup in advance?
Yes! I would just recommend storing the noodles separately. Warm the soup on the stove over medium heat and then when ready to serve, add the noodles to your bowls and top with the hot soup!
I hope you’ll try this Miso Chicken Noodle Soup for #DDSoupWeek 2025. Comment below and let me know what you think!
Meanwhile, season both sides of the chicken with salt and pepper.
Heat the oil in a large pot set over medium-high heat. Add the chicken and sear on both sides until golden brown, about 3 minutes per side. Your chicken doesn’t have to be completely cooked through, as it will continue cooking in the soup later. Transfer to a plate and set aside.
Reduce the heat to medium and add the onions, jalapeño (if using), and garlic. Sauté, stirring, until onions are tender, about 2 minutes. Add the mushrooms and continue to cook until softened, about 2 minutes.
Add the ginger, miso, coconut aminos, and 1/2 cup of broth. Cook, stirring, for 1 to 2 minutes, until the miso is well incorporated.
Slowly pour in the remaining 5½ cups of broth, stirring constantly. Bring the broth to a boil, then reduce to a gentle simmer over medium-low heat. Nestle the chicken and any of its juices in the pot. Cover and cook, simmering lightly, until the chicken is fully cooked and tender, about 10 minutes.
Using tongs, transfer the chicken to a cutting board and shred the chicken or slice it into thin strips. Return the chicken to the soup.
Stir in the green onions and sliced seaweed. Taste and adjust seasonings, if needed. Remove from heat and cover to keep warm.
Meanwhile, cook the rice noodles in the boiling water according to package instructions.
Drain the noodles and rinse under cold water to stop the cooking. To serve, divide the noodles amongst four bowls, then ladle the soup over the top. Drizzle with chili oil or sriracha, if desired.
Welcome to the cake that has terrified me the most. You see, I have two favorite cakes. The first is my Strawberry Summer Stack Cake, the layered strawberry, cream, and butter cake version of the Strawberry Summer Cake in Smitten Kitchen Keepers. The second is the Opera Cake (Gâteau Opéra), a stacked and striped dessert with thin almond cake layers soaked in espresso syrup, chocolate ganache, and a rich espresso buttercream. The difference between the first cake and the second is that the second recipe was never going to happen.
In the nearly two decades of Smitten Kitchen’s existence, I’ve again and again begun researching what a homemade opera cake would entail and every time, slammed the proverbial book shut because it was just too much. A joconde! French buttercream! Soaking syrup! Chocolate layer! Many separated eggs! And what about all of that espresso? There are children present! And elderly people (me) who probably shouldn’t drink coffee after 4pm! If I could barely talk myself into it, how would I convince you? Maybe some things are best left to the professionals, I concluded.
With the fall harvest in full swing and that crisp, chilly air creeping in, these harvest beef bowls are exactly the kind of dinner you’ll want to cozy up with right now. Got a bunch of rainbow chard hiding in the back of your fridge? This is your sign to rescue it! And if you don’t have any, swing by your local farmers market and grab a bunch or two—the chard really shines here. It’s the base for these bowls, layered with perfectly caramelized veggies, savory ground beef, and a creamy drizzle of tahini dressing. (Pro tip: double the dressing—you’ll want extra.)
I’m giving chard the spotlight because it’s one of those underrated veggies people never quite know what to do with. My answer is always: make a salad! I love chard raw—it’s like spinach, but prettier—and it makes the most vibrant, hearty salads. But it’s also delicious sautéed or lightly steamed. If you’re new to chard, this recipe is the perfect place to start. It’s cozy, nutrient-packed, and bursting with all the best autumn flavors. Enjoy!
With simple ingredients and vibrant flavors, this chicken and chickpea stew will become a new favorite on busy weeknights. Not only is this soup bursting with flavor, but it’s a healthy soup that checks a lot of boxes in the nutrition department. High protein, high antioxidants, collagen from the broth, and plenty of vitamins and minerals from the veggies. My whole family ate this up and I’m so happy to have it in the rotation this fall.
I hope you all enjoy this stew as much as we do. Happy cozy soup season everyone!
This Fall Steak Salad with Sweet Potatoes is an easy one-skillet meal, topped with a vibrant chimichurri sauce. Fall Salad with Steak If you’re looking for a hearty yet fresh fall dinner idea, you’ll love this one-pan Fall Steak Salad. Sweet potatoes are at their peak right now, and I seriously can’t get enough of […]
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