This cozy chicken soup gets tons of flavor from fresh ginger, scallions, mushrooms, miso, and lemon. Bone-in chicken thighs cook right in the broth, helping create a rich, savory broth. Finish it with plenty of greens and a bright squeeze of lemon for an easy, nourishing soup that feels cozy without being too heavy.
Ingredient highlight
Miso paste! Miso means “fermented beans” in Japanese and is typically made using fermented soy beans and/or grains. It packs in lots of umami-rich flavor, making it great for dressings, sauces, soups, and marinades. It’s also rich in probiotics, B vitamins, vitamin E, vitamin K, and folate.
You can find mellow white miso paste at most grocery stores in the refrigerated section near other fermented foods (kimchi, sauerkraut, etc…).
Servings 4 – 6
Prep Time 15 minutes 
Cook Time 30 minutes Ingredients
- 1 tbsp olive oil
- 1 bunch scallions, thinly sliced, white/light green parts separated from dark green parts
- 2-3 carrots, chopped
- 3 –4 garlic cloves, chopped
- ¾ tsp kosher salt, divided
- 8 oz cremini or shiitake mushrooms, sliced
- 1 heaping tablespoon grated ginger
- ¼-½ tsp red pepper flakes (optional)
- 5 cups water
- 1 tbsp soy sauce or tamari
- 2 lbs bone-in chicken thighs, skin removed*
- 3 tbsp mellow white miso paste
- 4-6 cups chopped kale
- 2 tbsp lemon juice
- Cooked noodles and/or rice, for serving (optional)
- Chili oil (optional)
- *Simply get your fingers under the skin and pull it off. Removing the skin helps prevent the soup from becoming too oily, but you can also just leave it on if that doesn’t bother you.
- Stovetop instructions: ~ follow the recipe using a large Dutch oven or pot. Increase the water to 6 cups. Once the chicken is added, bring to a boil, then reduce to a gentle simmer and cook, mostly covered, for about 30 minutes, or until the chicken is cooked through. Continue with the recipe as written.
Instructions
- In a 6-qt Instant Pot, set it to “sautee” on high. Add the oil, white/light green scallions, carrots, garlic, and ¼ teaspoon salt. Cook, stirring occasionally, until softened, about 3-5 minutes. Stir in the mushrooms and ¼ teaspoon salt and cook until the mushrooms have softened, about 3-5 minutes, stirring occasionally. Press “cancel”.
- Stir in the ginger and red pepper flakes (if using) for about 30 seconds, stirring constantly. Then stir in the water, soy sauce, remaining ¼ teaspoon salt, and the chicken.
- Secure the lid and cook on high pressure for 8 minutes, then let it naturally release for 5 minutes, then manually release the rest of the pressure.
- Transfer the chicken to a cutting board.
- Transfer about 1 cup of the soup liquid into a large liquid measuring cup or medium bowl. Add the miso paste and mix/mash it up to dissolve it into the liquid. Stir back into the pot along with the kale and lemon.
- Cook your noodles according to the package instructions (if using).
- Shred the chicken from the bone and stir back into the soup. Taste and add the extra soy or lemon, if needed. Divide the noodles between your bowls (if using). Ladle the soup into the bowls and top with the green scallions and chili oil, if using.
Items you can prep ahead (optional)
- Thinly slice 1 bunch scallions, white/light green parts separated from dark green parts
- Chop 2-3 carrots
- Chop 3–4 garlic cloves
- Thinly slice 8 oz mushrooms
- Grate 1 heaping tbsp ginger
- Chop 4-6 cups kale
- Squeeze 2 tbsp lemon juice
- Make the soup
Substitutions:
- Substitute 1½ lb boneless, skinless chicken thighs. The broth won’t be as rich and gelatinous without the bones.
- No mushrooms? Simply omit them, or replace with 1–2 extra carrots or some fennel.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in a covered pot on the stove over medium-low heat. Taste and season with an extra splash of soy sauce and/or lemon, to taste. Top with scallions or any other herbs you have.
- Top with a runny fried egg or just an egg yolk – the yolk mixed into the broth will make it extra silky and rich.
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