Meal Kit
Miso Chicken Noodle Soup
with carrots and leeks
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Wheat, Soy
- Fiber-Rich
- Protein-Packed
Chef
David Welch
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 8 oz. Carrot
- 5 oz. Spaghetti
- 2 oz. Baby Spinach
- 1 oz. Wonton Strips
- 1 oz. Leeks
- 2 Green Onions
- 1 tsp. White Miso Paste
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories630
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Carbohydrates78g
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Net Carbs68g
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Fat19g
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Protein41g
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Sodium1780mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Peeler
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Pasta
Once water is boiling, add pasta and garlic salt to hot pot. Cook until al dente, 7-9 minutes.
Remove from burner.Drain pasta in a colander/strainer and set aside. Wipe pot clean and reserve. -
2 Prepare the Ingredients
Trim and peel carrot. Using peeler, shave into long ribbons.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat chicken dry. Season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse) and a pinch of salt and pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
3 Cook the Vegetables
Return pot used to cook pasta to medium-high heat and add 2 tsp. olive oil.
Add carrots to hot pot. Stir occasionally until slightly browned, 4-6 minutes.Add 1/4 cup water. Cover and stir occasionally until water is almost completely evaporated, 2-3 minutes.Uncover and add 1 tsp. olive oil, white portions of green onions, spinach, leeks, and 1/4 tsp. salt. Stir occasionally until vegetables are tender, 5-7 minutes. -
4 Add the Chicken
Add 1 tsp. olive oil and chicken to hot pot. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
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5 Add Broth and Pasta and Finish Dish
Add miso paste, 3 cups water, and a pinch of salt to hot pot. Stir to combine and bring to a simmer.
Once simmering, add pasta and stir occasionally until heated through, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping soup with green portions of green onions. Garnish with wontons. Bon appétit!
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