In a deep frying pan or skillet add some oil, warm up nice and toasty. Add in the diced onion & garlic and start heat up, while heating add a splash of balsamic vinegar. This will add flavour and will smell delicious. While this is simmering grate in some ginger, add as much as you want for gingery flavour and also some lemon rind. This will take a few minutes then add in the Bone Broth & miso paste stirring to deglaze the pan and loosen any bits. Add the chicken thigh on top of this mix and simmer the chicken ( this liquid should be below the boiling point) Cook until tender turning over once to cook on both sides and so the chicken is cooked through. Take the chicken out and cut up into smaller bits. (you can make this soup using left over chicken from too) but I made this one from scratch.

Transfer the soup base and chicken into a pot and add veggies of choice on top of the mix. You can do an array of veggies. Broccoli, Brussel sprouts, shaved carrots, zucchini, capsicum etc. When you put the lid on you will be steaming the veggies with the heated soup so harder veggies will take a little longer. Its ok if there's a little crunch left in the veggies. You can even add in a few chilli flakes to spice it up.

This is pretty much it. Once steamed serve up with some beautiful sourdough or have just as is. Ive been known to add a spoonful of fermented veggies on top too but I tend to add ferments to almost everything. Enjoy ! Any questions please feel free to contact me.

I garnished this soup with some flowering broccoli I had in the garden. You could garnish with any herbs like parsley & thyme.