Miso Chicken Ditalini Soup with Kabocha

Miso chicken ditalini soup combines tender shredded chicken, sweet kabocha squash, kale, and pasta in a savory broth for an easy stovetop meal.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken thighs
• 3 cups kabocha squash
• 6 cups low-sodium chicken broth
• 1 cup ditalini pasta
• 2 cups kale
• 2 tbsp white miso
• 1 small yellow onion
• 2 cloves garlic
• 1 tbsp fresh ginger
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 tbsp sesame oil

Cooking instructions

1. Heat sesame oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until fragrant and softened, about 3 minutes. (about 3 min) — Medium heat
2. Add chicken thighs, kabocha, broth, salt, and pepper. Bring to a boil, then reduce to a steady simmer and cook until the chicken reaches 165°F (74°C) and the squash is tender, 18 to 20 minutes. (about 20 min) — Simmer
3. Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the pot. (about 3 min)
4. Stir in the ditalini and simmer until just tender, about 8 minutes, stirring occasionally. (about 8 min) — Simmer
5. Stir in the kale and cook until wilted, about 2 minutes. (about 2 min) — Simmer
6. Remove the pot from the heat. Whisk the miso with 1/2 cup hot broth in a small bowl, then stir the mixture into the soup. Taste and adjust seasoning before serving. (about 2 min) — Off heat