Small Batch Chicken and Vegetable Soup for Two

Instructions

1. 01

   Season the Chicken Breast. Pat the chicken breast dry, then season the chicken all over with 1/2 tsp. salt, 1/4 tsp. black pepper, and 1/2 tsp. garlic powder. Set the seasoned chicken aside for about 10 minutes to come to room temperature.

2. 02

   Cook the Chicken. Heat olive oil in a pot over medium heat. (The pot in these photos is a 3.5 quart ceramic dutch oven, and it’s great for small batch soups!) Cook the chicken breast until browned and cooked through, and the internal temperature registers 165 F (about five minutes per side). Transfer the cooked chicken to a cutting board to rest. Once it is cool enough to handle, shred it or cut it into small, bite-size pieces.

3. 03

   Cook the Vegetables. While the chicken is resting, add potatoes, carrots, celery, and onions to the pot. Add a splash of chicken bone broth and a pinch of salt, and scrape the bottom of the pan to stir any browned bits into the vegetables. Cook until the vegetables are very tender, about 7-8 minutes.

4. 04

   Add Some Flavor. Stir in the garlic and white miso paste, and cook for a couple of minutes until the miso is blended into the vegetables. Pour in the rest of the broth, and bring the pot to a boil, stirring frequently.

5. 05

   Add More Flavor. Reduce the heat to a simmer (low), and stir in the bay leaf, Italian seasoning, paprika, milk, and shredded chicken. Simmer for 20-25 minutes, stirring occasionally.

6. 06

   Step Six: Stir in Parsley and Lemon Juice, then Simmer. Stir the fresh parsley and lemon juice into the soup. Taste the soup and season with more salt, pepper, or herbs if desired. You can enjoy it at this point, or simmer for another 35-40 minutes, stirring occasionally, until thickened.

7. 07

   Serve. Remove the bay leaf and serve hot!