Asian Chicken Soup

November 4th / 2017
Soups

On Sunday, when I was feeling a bit stronger, I made this variety of chicken noodle soup using zucchini noodles. Made with rich Asian flavors such as lime and soy sauce, this broth moves over the tongue with a variety of flavors.  The aromas are a welcome diversion to the standard chicken noodle soup.  By substituting zucchini noodles, the soup is gluten free (so long as you used gluten-free soy sauce or maple syrup).

The best part is that the recipe and effort yielded additional portions I’ve continued to enjoy this week.

A note on tools ::
This is the spiralizer I use and love.
And for straining solids out of a hot, simmering broth, I find this tool helpful.

Asian Chicken Soup
 
Prep time
Cook time
Total time
 
Note that using chicken on the bone provides some of the benefits of bone broth but if you’re having a low energetic day, you can easily subsitute boneless chicken breast to poach to skip those steps. I didn’t have mint or cilantro on hand so I had to omit, but the broth was still delicious!
Author:
Recipe type: Soup
Cuisine: Asian
Serves: 3
Ingredients
  • 1 chicken breast on bone and with skin
  • 4 cups chicken broth (32 fl. oz or 1 box)
  • 2-3 cups water
  • 3 garlic cloves, peeled and minced
  • 3-4 kaffir lime leaves
  • 4 inches of fresh ginger, peeled and sliced into ¼ inch discs
  • ⅓ cup white onion diced
  • 1 Tb soy sauce (can substitute maple syrup)
  • salt to taste
  • white pepper to taste (can use black pepper)
  • 1 lime, juiced
  • 1 zucchini
  • 1 jalapeño pepper, sliced
  • 1 tablespoon fresh mint and/or cilantro
Instructions
  1. Put chicken breast in sauce pan and cover with chicken broth. Add enough water to cover breast. For me that was about 2½ cups.
  2. Add garlic, ginger and kaffir lime leaves.
  3. Bring to boil and then simmer on low for 15-20 minutes.
  4. While broth is simmering, spiralize the zucchini into noodles and set aside.
  5. Slice jalapeño pepper and set aside.
  6. Clean fresh herbs of mint and/or cilantro. Stack the leaves, roll them into a tight bundle, and slice crosswise with a sharp knife. Set aside.
  7. After the 15-20 minutes remove chicken from broth and slice and peel away chicken meat. Meat should fall away easily and appear “shredded.” If any still pink, return to broth to cook thoroughly. Remove and set aside cooked shredded chicken meat.
  8. Return chicken bone to broth and simmer for 10 more minutes.
  9. Strain the stock and discard solid pieces including bones, ginger and kaffir lime leaves. I did this with a hand strainer.
  10. Add soy sauce, white onion, lime juice, salt and pepper to taste. Simmer for 5 minutes.
  11. Place portion of chicken meat and handful of zucchini noodles in bowl. Cover with broth.
  12. Add fresh herbs of mint or cilantro (or both) and diced jalapeño pepper.
  13. Serve.
  14. Save chicken, zucchini noodles and broth separately. Combine portions to heat up on stove or microwave for subsequent meals.

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Comments | 2
  • Erin says:

    This looks delish! I’m going to use rotisserie chicken because that’s what I have. Can’t wait to eat it

    • admin_cassandra says:

      Thanks Erin! Let me know how it turns out. Don’t forget to use the bones! The spiralizer can be hard to use if you’re tired. I’ve also just used a food processor – same taste, slightly different effect.

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