Paleo Asian Chicken Soup - Lunch Version
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 with coconut oil.
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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 with coconut oil.
- Sauté garlic and ginger until fragrant.
- Add shredded chicken and cook until golden brown on all sides.
- Add chicken stock and coconut aminos. Bring to a boil.
- Add carrots, napa cabbage, and bok choy. Cook until bok choy is tender.
- Remove from heat and stir in lime juice.