Made with brown butter, pure maple syrup, and plenty of toasty pecans, these salted brown butter pecan pie bars deliver that irresistible sweet-and-salty flavor in every bite without the fuss of baking a full pie.
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If you’re craving something cozy and nourishing to carry you through the cooler months, this Autumn Beef Bowl is just the thing. It’s packed with all the comforting flavors of the season — maple-turmeric beef, roasted winter squash, parsnips, and broccoli — all tossed together with fluffy quinoa, peppery arugula and a bright apple cider vinaigrette. Every bite tastes like fall in a bowl.
One of the things I love most about this recipe is its flexibility. It can be served warm or at room temperature, making it perfect for both a hearty dinner or a packable lunch the next day. It’s loaded with colorful veggies, fiber-rich quinoa, protein- and iron-packed beef, and a pop of antioxidant-rich pomegranate. Plus, it’s great for meal prep and easy to deconstruct for kiddos who might prefer their ingredients separate.
I hope this cozy bowl brings a little warmth and comfort to your table this season. Enjoy, friends!
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!
Bring a large pot of water to a boil.
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 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.
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 among four bowls, then ladle the soup over the top. Drizzle with chili oil or sriracha, if desired.
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.
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!
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Gochujang and Coconut Shrimp Noodle Soup
Photography and styling by Eat Love Eats.
The post Miso Chicken Noodle Soup appeared first on The Defined Dish.
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