Paleo Asian Chicken Soup

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Paleo Asian Chicken Soup

Christine
The Cook
4 Servings
10 Ingredients
16 Comments
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!
4 Servings
10 Ingredients
16 Comments

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

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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.
  2. Add coconut oil, garlic, ginger, and chicken. Cook until chicken is brown on all sides (about 5-7 minutes).
  3. Add chicken stock and coconut aminos. Bring to a boil.
  4. Add carrots, napa cabbage, and bok choy. Cook until bok choy is tender (about 2–3 minutes).
  5. Remove from heat and stir in lime juice.
  6. Allow to cool.
  7. Divide into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Stovetop

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 on stovetop over medium heat for 8-10 minutes, until warmed through.

Make It Now Cooking Directions

Stove Cook

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.
  2. Add coconut oil, garlic, ginger, and chicken. Cook until chicken is brown on all sides (about 5-7 minutes).
  3. Add chicken stock and coconut aminos. Bring to a boil.
  4. Add carrots, napa cabbage, and bok choy. Cook until bok choy is tender (about 2–3 minutes).
  5. Remove from heat and stir in lime juice.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
2 cups
Amount Per Serving
Calories
190
Total Fat
4g
Saturated Fat
0.5g
Trans Fat
0g
Cholesterol
90mg
Sodium
1320mg
Total Carbohydrates
7g
Fiber
1g
Sugar
5g
Protein
29g
WW Freestyle
1
Diabetic Exchanges: 0 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
1 Veg
4 Lean Meat

16 Comments

Join the discussion
  1. 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 🙂

    1. 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!

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

    2. 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.

      1. 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.

    1. 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.

  2. 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!

      1. 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!

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