What do you get when you mix your craving for Japanese cuisine/sushi with the desire to eat something warm? CHICKEN & VEGETABLE MISO SOUP!

This recipe is my new favorite “Winter Warmer” thanks to it’s broth base for extra warmth and comfort food feel- yet is sneakily packed with protein from the chicken breasts and loaded with nutritious vegetables too!

It is definitely starting to get chilly here in Columbus, so we’ve been craving all the hot soups and comfort foods. In saying that, we are both mad Japanese cuisine lovers (sushi especially) so I had the hard task of trying to combine the two!

This soup is super easy to make as it is literally a “dump dish” straight into the slow cooker! Plus, you can make enough to last you a few meals making it perfect for busy weeknights.

Print Recipe
Chicken & Vegetable Miso Soup
2x Green | 2x Red | 1x Yellow |
Cook Time 3 hours
Cook Time 3 hours
  1. Place all ingredients into slow cooker
  2. Set on low for 3-4 hours or until chicken is fully cooked
  3. Remove chicken and shred using two forks
  4. Place back into slow cooker and change setting to "Keep warm"
  5. Stir to ensure chicken is evenly mixed throughout
  6. Serve & enjoy
Recipe Notes

OPTIONAL: Substitute sweet potato for rice for an even more "sushi" feel

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