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Paleo Asian Chicken Soup - Lunch Version

<p>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!</p>
4 Servings Recipe By

Ingredients

  • 1 tablespoon Coconut Oil
  • 3 teaspoons mince Garlic, Cloves
  • 1 1/2 tablespoons peel and mince Ginger, Fresh
  • 2 cups cook and shred Chicken, Boneless Breasts
  • 5 cups Chicken Broth/Stock
  • 2 tablespoons Coconut Aminos
  • 1/2 cups grate Carrot
  • 2 cups dice Cabbage, Napa
  • 2 cups chop Bok Choy
  • 1 tablespoon juice Lime

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 214 Calories
  • 7g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 88mg Cholesterol
  • 1297mg Sodium
  • 7g Total Carb
  • 1g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 29g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Freeze For Later Cooking 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?

  1. Heat a large pot on medium-high heat with coconut oil.
  2. Add garlic and ginger. Saute until fragrant.
  3. Add shredded chicken and cook until golden brown on all sides.
  4. Add chicken stock and coconut aminos. Bring to a boil.
  5. Add carrots, napa cabbage, and bok choy. Cook until bok choy is tender.
  6. Remove from heat and stir in lime juice.
  7. Let cool.
  8. Divide into indicated number of quart freezer bags. Label and freeze.

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.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes, until warmed through.

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