• Shredded chicken
• 2 tbsp olive oil
• 4 cups Mirepoix
• 1/4 tsp salt
• 3 tbsp miso paste (we get ours at Trader Joe's)
• Garlic cloves*
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 6 oz pasta (small alphabet shapes if you want something cute, if not you can use orzo or pastina)
• 2 tsp lemon juice
• Freshly chopped parsley
• Heat olive oil in a large pot, adding the 4 cups of mirepoix with salt. Saute your veggies until tender, about 5-6 minutes.
• Stir in the miso paste and garlic with a spoon or spatula until well-mixed together.
• Add in chicken broth and sprinkle your bay leaves over it.
• Cover the pot with a lid, and let the soup come to a boil. Reduce the heat and keep the soup at a simmer for about 15-20 minutes to let the flavors meld together.
• Remove the bay leaves afterwards, and then increase the heat again. Stir in your shredded chicken and pasta. Simmer until the pasta is tender.
• Stir your lemon juice into the sou, and if needed, stir 1 more tbsp of miso paste in.
• Serve in a soup bowl and top it with chopped parsley.
• For the garlic cloves - you can use however much garlic you'd like, I don't like to tell people how to use their garlic.
• If you don't have fresh parsley on hand, you can use dried as that works just as well.