Chicken Miso Soup Recipe

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.