Turn your leftover roast chicken into this comforting, veggie-loaded soup and read on to find out what ingredient makes it extra flavorful.
Heat a few tablespoons of olive oil in a large pot over medium-high heat. Add the diced onion and diced carrots and sauté for two to three minutes. Add the chopped leeks, onion powder, garlic powder, salt and pepper and sauté for another two to three minutes. You should start to see some caramelization in the pan.
If you're using a leftover whole chicken, add it to the pan. I divide the carcass with the meat still in it in four pieces for easier simmering. Add the chicken stock and enough water to cover the chicken pieces by one or two inches. Bring to a boil and simmer for about twenty minutes. (If you're using boneless, skinless thighs, add the raw chicken pieces along with the stock/water and simmer for about fifteen minutes.)
After simmering, take the chicken pieces (the carcass or the thighs) and shred the meat on a plate. Discard the bones. Add the meat back to the pot. Dissolve the miso paste in a small bowl with a ladleful of the hot broth and add it to the pot. Add the diced zucchini and fresh dill and simmer for another five to ten minutes. Taste the soup and add more seasoning and/or miso paste according to your liking.
Ladle into bowls and garnish with lemon wedges (optional). Enjoy.
Chicken Stock: You can replace the chicken stock amount with water, especially if you hav chicken carcass to simmer in liquid. You will just need to adjust the amount of miso paste to add more flavor.
Miso Paste: Start with one tablespoon. Add more if you decide to omit the store-bought stock and/or you use boneless, skinless chicken things.
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