Bring the water to a boil over high heat in a medium saucepan. Reduce heat to medium and add the squash and peppers, simmering for about 4 minutes until veggies reach desired tenderness, stirring in the chicken for the last minute or two of cook time to heat.
Remove from heat, gently stir in the miso* until incorporated, and serve immediately.
*To blend the miso perfectly into your soup, add the paste to a small bowl, then gradually add 1/2 cup of the simmering soup water, whisking to incorporate, then add everything back to the soup and mix gently.
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|Serving Size: 1 Serving (505g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 152 (61%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 84mg||26 %|
|Sodium 93.7mg||3 %|
|Potassium 276.8mg||7 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 1.1g|
|Protein 21.2g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 248
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