This late-summer soup is sure to become a dinnertime staple. Cooking fennel brings out the vegetable’s natural sugars, which complements the spinach and savory miso in this dish. Serve in colorful bowls and the kids will dig right in.
Active time: 5 minutes
Total time: 25 minutes
1 tablespoon white miso paste
8 cups vegetable broth
1 pound chicken breasts or chicken tenders, cut into ¼-inch pieces
1 cup spinach, finely chopped
1 bulb fennel, cut into ¼-inch pieces, reserving fronds (the leafy part)
¼ teaspoon freshly ground black pepper
2 tablespoons thinly sliced scallions, for garnish
1. In a large saucepan over low heat, combine miso paste with vegetable broth and mix well. Add chicken, spinach, and fennel bulb. Heat for 12-15 minutes or until chicken is fully cooked.
2. Serve in individual bowls and garnish with black pepper, scallions, and fennel fronds.
Per serving: calories 160, fat 6 g, protein 22 g, carbohydrates 4 g, dietary fiber 1 g, sugar 0 g