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Heat your oil in a large stockpot over medium-high heat. Add in the onions, garlic, and peppers. Sauté for 3-4 minutes, or just until softened a bit. Add in the chicken, sea salt and pepper to taste, then cook for 3-4 minutes more.
Continue to simmer on LOW for another 20 minutes, or until chicken is cooked through and falling apart.
Simmer for additional 2-3 minutes, just until zucchini is heated through.
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Thai Chicken Soup with Zucchini Noodles
We woke up to over a foot of fresh snow the morning that I first made this soup…and canceled school which only happens every few years.
Nothing better than a warming, nutritious soup on a cold day!
This soup contains many restorative ingredients. If you’re healing from an illness, excessive inflammation, or a recent surgery, the combination of bone broth + fresh lemon juice + fresh garlic + fresh ginger = a combination that will help to support your body (and soul) mend.
I often add in additional fresh garlic, ginger, and fresh lemon juice to my soups, so the ingredients listed below are a starting point, but don’t hesitate to add ingredients to your own personal preferences.
Makes 6 servings
Ingredients:
- 2 lbs skinless boneless chicken breasts or thighs
- 1 large fresh lime or lemon, the juice of
- 2 Tbsps avocado oil, unrefined coconut oil, or olive oil
- 1 large sweet yellow onion, finely diced
- 4-5 cloves fresh garlic, minced
- 1 Tbsp fresh ginger, minced
- 2 sweet bell peppers, diced
- 2 cups sliced mushrooms
- 3 cups chicken bone broth
- 1 (14.5 oz) jar tomato sauce, or chopped tomatoes with juice
- 1 (14.5 oz) can unsweetened organic coconut milk
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
- 3 medium zucchini, spiralized
- A small bunch of fresh cilantro leaves stems removed.
- 1 red chili, sliced to garnish
- fresh lime wedges to garnish
Instructions:
Heat your oil in a large stockpot over medium-high heat. Add in the onions, garlic, and peppers. Sauté for 3-4 minutes, or just until softened a bit. Add in the chicken, sea salt and pepper to taste, then cook for 3-4 minutes more.
Next add in the bone broth, tomato sauce, mushrooms, and season with a pinch of sea salt and pepper. Bring everything to a boil, then reduce to a LOW simmer.
Continue to simmer on LOW for another 20 minutes, or until chicken is cooked through and falling apart.
Carefully remove chicken from broth and shred with forks, then add it back into the pot. Stir in your coconut milk, fresh lime juice, zucchini noodles, and cilantro leaves.
Simmer for additional 2-3 minutes, just until zucchini is heated through.
Ladle into bowls, top with chopped fresh cilantro, chili peppers, and cilantro leaves if desired.
Enjoy!
â¤Rachel
Ingredients
- 2 lbs skinless boneless chicken breasts or thighs
- 1 large fresh lime or lemon, the juice of
- 2 Tbsps avocado oil, unrefined coconut oil, or olive oil
- 1 large sweet yellow onion, finely diced
- 4-5 cloves fresh garlic, minced
- 1 Tbsp fresh ginger, minced
- 2 sweet bell peppers, diced
- 2 cups sliced mushrooms
- 3 cups chicken bone broth
- 1 (14.5 oz) jar tomato sauce, or chopped tomatoes with juice
- 1 (14.5 oz) can unsweetened organic coconut milk
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
- 3 medium zucchini, spiralized
- A small bunch of fresh cilantro leaves, stems removed.
- 1 red chili, sliced to garnish
- fresh lime wedges to garnish
Instructions
- Heat your oil in a large stockpot over medium high heat. Add in the onions, garlic, and peppers. Sauté for 3-4 minutes, or just until softened a bit.
- Add in the chicken, sea salt and pepper to taste, then cook for 3-4 minutes more.
- Next add in the bone broth, tomato sauce, mushrooms, and season with a pinch of sea salt and pepper.
- Bring everything to a boil, then reduce to a LOW simmer.
- Continue to simmer on LOW for another 20 minutes, or until chicken is cooked through and falling apart.
- Carefully remove chicken from broth and shred with forks, then add it back into the pot.
- Stir in your coconut milk, fresh lime juice, zucchini noodles, and cilantro leaves.
- Simmer for additional 2-3 minutes, just until zucchini is heated through.
- Ladle into bowls, top with chopped fresh cilantro, chili peppers, and cilantro leaves if desired.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 lbs skinless boneless chicken breasts or thighs
- 1 large fresh lime or lemon, the juice of
- 2 Tbsps avocado oil, unrefined coconut oil, or olive oil
- 1 large sweet yellow onion, finely diced
- 4-5 cloves fresh garlic, minced
- 1 Tbsp fresh ginger, minced
- 2 sweet bell peppers, diced
- 2 cups sliced mushrooms
- 3 cups chicken bone broth
- 1 (14.5 oz) jar tomato sauce, or chopped tomatoes with juice
- 1 (14.5 oz) can unsweetened organic coconut milk
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
- 3 medium zucchini, spiralized
- A small bunch of fresh cilantro leaves, stems removed.
- 1 red chili, sliced to garnish
- fresh lime wedges to garnish
Instructions
- Heat your oil in a large stockpot over medium high heat. Add in the onions, garlic, and peppers. Sauté for 3-4 minutes, or just until softened a bit.
- Add in the chicken, sea salt and pepper to taste, then cook for 3-4 minutes more.
- Next add in the bone broth, tomato sauce, mushrooms, and season with a pinch of sea salt and pepper.
- Bring everything to a boil, then reduce to a LOW simmer.
- Continue to simmer on LOW for another 20 minutes, or until chicken is cooked through and falling apart.
- Carefully remove chicken from broth and shred with forks, then add it back into the pot.
- Stir in your coconut milk, fresh lime juice, zucchini noodles, and cilantro leaves.
- Simmer for additional 2-3 minutes, just until zucchini is heated through.
- Ladle into bowls, top with chopped fresh cilantro, chili peppers, and cilantro leaves if desired.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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