Ingredient!
2 tablespoons extra virgin olive oil
1 cup chopped onion
2 large cloves of garlic, chopped
1 tablespoon minced fresh ginger
8 cups low sodium chicken broth
2 pounds bone-in chicken breast, skin removed
3 cups sliced ​​kale
2 cups sliced ​​shiitake or enoki mushrooms
2 cups of Christmas carrots
1¼ teaspoon salt
½ teaspoon pepper
3 cups of cooked udon noodles or whole wheat spaghetti
2 tablespoons white miso
Preparation!
Heat oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add ginger, stir for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant thermometer inserted in the thickest part without touching the 165 ° Fahrenheit bone register, 20 to 22 minutes. Skim some foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and wrinkle.
Meanwhile, add cabbage, mushrooms and carrots to the pan back to a simmer. Cook for vegetables are tender, 4 to 10 minutes. Stir in the roasted chicken, salt, pepper and noodles and cook until heated through, approx. 3 minutes more. Remove from heat and stir in miso.