By: Miriam Borys
Ingredients:
1 tablespoon olive oil
1 1/2 cups chicken thighs - diced into small chunks
1 onion - diced
1 cup celery - diced
3/4 cup red bell pepper - diced
1 tsp. hot jalapeño pepper (add more if desired)
1 large potato - if using russet peel potato first
1 can kernel corn (12 oz. can)
1 tbsp. italian seasoning
1 1/2 cups chicken thighs - diced into small chunks
1 onion - diced
1 cup celery - diced
3/4 cup red bell pepper - diced
1 tsp. hot jalapeño pepper (add more if desired)
1 large potato - if using russet peel potato first
1 can kernel corn (12 oz. can)
1 tbsp. italian seasoning
4 cups soup stock (broth) of choice. I am using chicken stock for this recipe
salt & pepper to taste
Heat a soup pot over medium and add olive oil.
Sauté vegetables and chicken together until onions are transparent.
Add miso paste, corn, potato, and chicken stock. Season and bring to the boil.
Sauté vegetables and chicken together until onions are transparent.
Add miso paste, corn, potato, and chicken stock. Season and bring to the boil.
Immediately reduce the heat and simmer for 20 minutes until the potato is tender.
Serve hot with fresh bread or your families favourites crackers.
Chef Miriam Borys, B.Ed., MA.
Recipe Blog: 'Cooking Uncovered': www.cookinguncovered.blogspot.com
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Recipe Blog: 'Cooking Uncovered': www.cookinguncovered.blogspot.com
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