Paleo Asian Chicken Soup
This Asian chicken soup has deep flavor from the marriage of earthy garlic and ginger root with coconut aminos. Plus it's packed with healthy vegetables like bok choy and cabbage. It's a perfect paleo recipe to make in bulk and freeze for later!
Ingredients
- 1 tablespoon Coconut Oil
- 3 teaspoons mince Garlic, Cloves
- 1 ½ tablespoons peel and mince Ginger, Fresh
- 2 cups cook and shred Chicken, Boneless Breasts
- 5 cups Chicken Broth/Stock
- 2 tablespoons Coconut Aminos
- ½ cups grate Carrot
- 2 cups dice Cabbage, Napa
- 2 cups chop Bok Choy
- 1 tablespoon juice Lime
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat a large pot on medium-high heat.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat a large pot on medium-high heat.
- Add coconut oil, garlic, ginger, and chicken. Cook until chicken is 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.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 214
- Total Fat
- 7g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 88mg
- Sodium
- 1297mg
- Total Carbohydrates
- 7g
- Fiber
- 1g
- Sugar
- 4g
- Protein
- 29g
- WW Freestyle
- 3
16 Comments
Join the discussionWhat would you use instead of coconut aminos, if you aren’t doing the Paleo diet?
Kelly you can use soy sauce.
Use Tamari. It’s wheat free soy sause made from fermented soy. It’s gluten free. Soy sauce is not gluten free
Thanks Blakely, she said she was not following Paleo guidelines so I just gave her Soy sauce. Didn’t think of tamari!
I just made this for dinner and it was delicious!! Thanks for the great(and easy) recipe.
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 🙂
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!
Thank you Katharine for your feedback! We love hearing how you add your own twist to our recipes! Thanks for sharing!
Just in time for shedding baby weight, LOL, I’m stocking the freezer for newborn days when #3 is expected late next month (or early March). My freezer is so full though that I’m just freezing the ingredients and a bouillon cube in a bag, to add water when cooking and therefore save freezer space. Like Sarah, also adding onion and some sweet potato to make a meal in a bowl.
Great idea! You can also boil down homemade stock to save freezer space, and then reconstitute it when you make the soup. You can freeze it in ice cube trays or muffin tins to make little homemade bouillon cubes.
Are you really suppose to brown the shredded chicken since it is already cooked?
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.
Delish! Just added a bit of cilantro because I had it, but the recipe is great. Thanks!
I’m a bit nervous about the family feeling full enough as this is my first day of the Whole30, so I’m going to saute some onion and sweet potato julienned before adding the garlic and ginger. Stop me now if that is an awful idea!
Ooh, Sarah, that sounds like a good addition! Let us know how it turns out!
It was lovely! I didn’t have the aminos, and don’t know what napa cabbage is, so subbed spinach in. My 5 year old loved it – wanted seconds and thirds! I found it a bit greasy – I’ve always skimmed fat off the stock before. But it was filling and delicious!