When you’re craving something warm, comforting, and packed with flavor, Chicken and Zucchini Miso Soup is the perfect choice. This dish combines tender chicken, fresh zucchini, and the rich umami flavor of miso broth to create a nourishing soup that’s as satisfying as it is wholesome. It’s light, refreshing, and filled with simple ingredients that come together in a bowl of pure comfort.
The base of this soup is the miso broth, which brings depth and savory richness. Miso, made from fermented soybeans, offers a delightful complexity that enhances the other ingredients. Combined with chicken, which adds protein and substance, the miso broth creates a hearty foundation without feeling too heavy. The zucchini, sliced thinly, absorbs the flavors of the broth while maintaining its refreshing texture and slight crunch, offering a great balance to the tender chicken.
What makes Chicken and Zucchini Miso Soup particularly great is how easy it is to prepare. The soup comes together in one pot, making it an excellent option for busy weeknights or meal prep. It’s also incredibly adaptable, so feel free to add other vegetables, like mushrooms or bok choy, to suit your taste. If you like a little heat, a dash of chili oil or a sprinkle of red pepper flakes can add an extra kick to the broth.
For an added layer of flavor, you can garnish the soup with sliced green onions, toasted sesame seeds, or a drizzle of sesame oil. The simplicity of this soup means you can enjoy it on its own or serve it with a side of rice or noodles for a more filling meal.
Chicken and Zucchini Miso Soup is the kind of dish that feels both light and satisfying. It’s a great option for those looking for a nourishing, low-calorie meal that’s full of flavor and easy to make. Whether you’re enjoying it on a cozy night in or as part of a larger meal, this soup will leave you feeling warm, satisfied, and recharged.
Ingredients
- 2 chicken breasts cooked and shredded
- 2 zucchini sliced
- 4 cups chicken broth
- 2 tbsp miso paste
- 2 Green onions chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp ginger grated
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic and sauté for 1 minute.
- Add the sliced zucchini to the pot and cook for 2-3 minutes until slightly softened.
- Pour in the chicken broth and bring to a simmer. Cook for 10 minutes.
- In a small bowl, whisk together the miso paste and soy sauce until smooth.
- Add the shredded chicken to the pot and then stir in the miso mixture. Cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve the soup hot, garnished with chopped green onions.
Easy peasy! I’m no chef but my family loved it. Thanks for sharing! 10/10 would recommend.
I tried this too! Super easy and tasty. Even my picky kid liked it! 🍲
I followed it mostly, but my zucchini basically disappeared 😅 I think my slices were too thin. Flavor was still good though—comforting.
Made it exactly as written and it turned out great. I used low-sodium broth so I only added a little extra pepper at the end.
Soup?? More like a broth, not filling enough! I need meat and bread together!
Is miso paste really that important? I used a dash of spice instead, and it was ok I guess.
Mmm, I dunno… The flavors just don’t mix well for me. Maybe I used too much miso?
A perfect winter soup! Super comforting and warm. Thanks for sharing!
Looks good, but miso? Isn’t that for sushi? Not sure this is for me.
Totally agree! This soup is like a hug in a bowl! Can’t wait to try it.
This soup was amazing! The flavors are so rich and comforting, perfect for a chilly evening. Will make again!
Soup review: It’s just chicken and ZUCCHINI. Not impressed. Where’s the flavor?
was okay, not my fav, too green, i like my soup more… soupy
5 stars ⭐️. I’m not even kidding. I added some mushrooms and it tasted like my favorite ramen spot.
The instructions are clear, but “chicken breasts cooked and shredded” is vague. Like… cooked how? Poached? Rotisserie? I winged it and still worked.
I wasn’t sure about the miso at first, but it really gave the soup a nice kick! Will definitely make again.
I think it needed more salt, felt kind of bland. Also, could you use beef instead? That might be better.
Chicken & zucchini soup? Wow, no thanks. I’ll stick with my mom’s recipe.
You’re missing out! This soup is super tasty and healthy. Give it a try!
I liked it but my kids didn’t touch it. Guess I gotta stick to mac and cheese.
Chicken was tasty, but it came out a little salty for me. I’ll reduce soy next time or add more broth.
I can’t cook but this was easy! Now feel like a chef!
It was alright but kinda bland, I added some chili flakes. Wondering if I should have used more miso.
This soup is the bomb! So easy to make and soooo delicious. My whole family loved it!
I totally agree! This soup is a game changer. Just made it last night and my kids were asking for seconds!
Really? I made it once and found it kinda bland. Miso can be strong, but the flavor didn’t pop for me. Maybe I did something wrong?
Yummy! My kids loved it! I added some noodles to make it more filling, it was a hit!
I don’t know about the sesame oil, it seemed like too much oil to me. Other than that, not bad!
Easy and quick, but too salty for my taste. Used low-sodium broth but still salty!
This is easy and fast, and the smell while it cooks is amazing. I didn’t have green onions so I used chives—worked fine.
Love hearing this! Chives are a great swap—glad it still worked and that it smells so good while cooking. 😄
Good soup, but my husband said it needed more chicken. He can be picky!
This was a disaster in my house. My kids didn’t even touch it. I guess it’s just not for us.
I’m sorry to hear that! Maybe the flavors were too unusual for your kids? It can be tricky to find something everyone likes. 😞
This is comfort food in a bowl. The miso + soy combo is perfect, and the sesame oil smell is on point. 10/10 for weeknights.
I was skeptical about the 10 minutes simmer, but the zucchini actually came out perfect—tender but not mushy. My family asked for seconds.
I was also skeptical, but this is the first time my zucchini didn’t turn to mush. The miso step at the end is key—thanks for sharing!
Wait… 10 minutes simmer seems short to me. But if it worked for you maybe my zucchini slices were just too thick. Gonna try again—maybe grate it next time? 😅
Pretty good! I followed it mostly, but I think I should’ve simmered a bit longer after adding the miso. Still tasted great though.
I don’t know, it was okay but the zucchini tasted weird in soup. I think I would rather have noodles.