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Paleo Asian Chicken Soup

One of the best things I like about cold weather is the opportunity to have a steamy hot bowl of soup. I just love how it warms you up from the inside. Well, I found this Asian Chicken Soup recently and couldn’t wait to try it! I adapted it slightly to make it easy on a big cooking day and got to work on a big pot. Let me tell you, it did not disappoint! I can’t wait to pull the rest out of the freezer for another serving.

Paleo Asian Chicken Soup

Author/Source:

Christine @ onceamonthmeals.com (Adapted from Paleo Savvy

Ingredients:

  • 1 Tablespoon coconut oil
  • 3 cloves garlic, minced
  • 1.5 Tablespoons ginger, peeled and minced
  • 1 pound chicken, organic, free range (cooked and shredded)
  • 5 cups chicken stock
  • 2 Tablespoons coconut aminos
  • 1/2 cup carrots, cut into ribbons using vegetable peeler
  • 2 cups, napa cabbage, chopped
  • 2 cups bok choy, stalk thinly sliced
  • 1 Tablespoon lime juice, freshly squeezed

Directions:

Heat a large pot on medium-high heat. Add coconut oil, garlic and ginger. Sauté until fragrant (about 30 seconds).
Add shredded chicken and cook until golden brown on all sides (about 5–7 minutes). Add chicken stock and coconut aminos. Bring to a boil. Add carrots, napa cabbage, and bok choy. Cook until bok choy is tender (about 2–3 minutes). Remove from heat and stir in lime juice.

Freezing Directions:

Let cool. Divide and place into indicated number of freezer bags and label. Lay flat to freeze. To serve: Thaw. Pour into pan to reheat on stove or pour into microwave safe bowl and cook for 2 minutes.

Servings: 4

**conversion chart image provided by Erik Spiekermann

12 Responses to “Paleo Asian Chicken Soup”

  1. Kelly says:

    What would you use instead of coconut aminos, if you aren’t doing the Paleo diet?

  2. Blakely says:

    Use Tamari. It’s wheat free soy sause made from fermented soy. It’s gluten free. Soy sauce is not gluten free

    • Kelly says:

      Thanks Blakely, she said she was not following Paleo guidelines so I just gave her Soy sauce. Didn’t think of tamari!

  3. Donna C says:

    I just made this for dinner and it was delicious!! Thanks for the great(and easy) recipe.

  4. Hi, I’ve just eaten a bowl of this and it’s delicious! It’s definitely going into my permanent rotation. I made it vegetarian not paleo with Quorn chik’n pieces and added sambal oelek (Indonesian chili sauce) for more kick. Cheers! Your inspiration sorted out half a week of lunches for two weeks! Looks like the last of the baby weight is coming off soon :)

    • Katharine in Brussels says:

      Hi, I’ve just made this for the umpteenth time–it’s a family favourite. A tip for cooking it in large quantities is to turn off the heat and add the shredded cabbage-bok choy leaf tips and any other delicate, quick-cooking vegetable like snow peas because a big pot retains a lot of heat. We make this with Quorn chick’n pieces to make it veg. Hope everyone loves it as much as we do!

      • Lisa says:

        Thank you Katharine for your feedback! We love hearing how you add your own twist to our recipes! Thanks for sharing!

  5. Ann says:

    Are you really suppose to brown the shredded chicken since it is already cooked?

    • Katie says:

      Hi Ann! Yes, it will give the chicken more flavor. However, if you want to cook for less time it would still work since the chicken is cooked all the way through.

  6. Meredith says:

    Delish! Just added a bit of cilantro because I had it, but the recipe is great. Thanks!

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