Chicken & Rice Miso Soup

The addition of miso paste gives this everyday, comforting bowl of chicken soup an elevated twist.

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30 min


  • 2 tbsp avocado oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 7 cups water
  • 2 tbsp white miso paste
  • 3 4-oz boneless skinless chicken breasts, cut into chunks
  • 3 stalks celery, diced + celery leaves for garnish, optional
  • 2 carrots, thinly sliced
  • 1 cup dry jasmine rice, rinsed


  1. In a large pot on medium, heat oil. Add onions and sauté until transparent, about 3 minutes. Add garlic and cook until fragrant, about 45 seconds. Increase heat to high, then stir in water and miso paste.
  2. Add chicken, celery, carrots and rice; bring to a boil then reduce heat and simmer 20 minutes, stirring occasionally, until rice is tender and chicken is cooked through. Garnish with celery leaves (if using).

NOTE: If following our Meal Plan, freeze two portions for later in the week. Store remaining portions in the refrigerator. Reheat when called for, adding additional water as needed when reheating.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 378
  • Carbohydrate Content 46 g
  • Cholesterol Content 62 mg
  • Fat Content 8 g
  • Fiber Content 2 g
  • Protein Content 24 g
  • Saturated Fat Content 1 g
  • Sodium Content 415 mg
  • Sugar Content 5 g