Ingredients
6
6 servings
- •4 bone-in chicken thighs, or more to taste
- •1 pinch dried oregano, or to taste
- •kosher salt and ground black pepper to taste
- •3 bay leaves
- •3 tablespoons miso paste, or more to taste
- •4 quarts water, or as needed
- •0.5 bunch celery, diced
- •4 carrots, chopped, or more to taste
- •1 bunch fresh dill, minced
- •0.5 butternut squash, peeled and chopped
- •0.5 small head red cabbage, chopped
- •1 purple turnip, peeled and chopped
- •1 leek, diced
- •0.5 red bell pepper, seeded and diced
- •1 large jalapeno pepper, with seeds, diced
Instructions
- Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.
- Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.
Nutritional Facts
Per 6 servings
- Calories: 222
- Carbohydrate: 26g
- Fat: 6g
- Fiber: 6g
- Protein: 17g
- Sugar: 9g
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