Grilled Chicken and Red Miso Soup With Root Vegetables

Serves 4


  • 4 to 6 boneless skinless Smart Chicken thighs

  • 3 tablespoons olive oil, plus more as needed

  • 1 tablespoon butter

  • 8 baby turnips, cut in half

  • 8 ounces cremini mushrooms, cut in half

  • 1 sweet potato, peeled and diced medium

  • 3 tablespoons olive oil

  • 1 carrot, peeled diced medium

  • 2 ribs celery, diced medium

  • ½ cup yellow onion, diced medium

  • 1 tablespoon fresh thyme

  • 1 tablespoon fresh oregano

  • 1 cup Marsala wine

  • 3 quarts chicken stock

  • 3 tablespoons red miso paste

  • 3 cups kale, cleaned and roughly chopped


Season chicken thighs with salt and pepper. Add 2 tablespoons of the olive oil and one tablespoon of butter to a pan over medium-high heat. Add chicken thighs to the hot pan and cook for 5 minutes on each side, or until the internal temperature reaches 160°F. Remove from heat and let rest.

Meanwhile, preheat the oven to 375°F. Toss the turnips, mushrooms, and sweet potatoes in olive oil as needed and spread across a baking sheet. Roast for 10 minutes, or until fork tender. Set aside.

In a medium soup pot over medium heat, sauté carrots, celery, and onion in about 1 tablespoon olive oil until tender. Add thyme and oregano. Add wine and let simmer for 5 minutes. Add chicken stock and bring to a simmer. Whisk in red miso paste.

Roughly chop the chicken thighs and add to the soup. Add the roasted root vegetables and kale. Return soup to a simmer and season with salt and pepper to taste.

Recipe created by Kelly Hogge, Magpie Café, Sacramento, California