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CHICKEN MISO SPINACH SOUP
WORD SEARCH
A light but satisfying soup with tender chicken, wilted spinach, and umami-rich miso.
Ingredients
• 2 tbsp extra-virgin olive oil • 5 small carrots, thinly sliced • 1 medium yellow onion, chopped • 6 cloves garlic, finely chopped • 1/4 tsp salt
• 9 cups reduced-sodium chicken broth • 4 cups cooked shredded chicken • 12 oz fresh baby spinach • 3 tbsp white miso • 1/4 cup thinly sliced scallion
Directions 1. In a large Dutch oven over medium-high, heat the oil. 2. Add carrots and onion and cook 6–8 minutes, stirring occasionally. 3. Stir in garlic and salt and cook 1 minute. 4. Add broth and bring to a boil, then reduce heat to medium. 5. Stir in chicken; cook 2 minutes. 6. Add spinach in batches, stirring until wilted. Remove pot from heat. 7. In a small bowl, stir 1/4 cup hot broth into miso until dissolved, then return mixture to pot. 8. Divide soup into bowls and top with scallions. Inspired by EatingWell.com
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