Whether you’re feeling under the weather or just craving comfort food, this updated chicken noodle soup hits the spot. A bright lemon-ginger broth adds tons of flavor to chicken breasts and mixed veggies, while zucchini “noodles” keep it light and fresh.
Yield: 3 to 4 servings
Active Time: 15 minutes
Total Time: 35 minutes
2 tablespoons coconut oil
1 onion, thinly sliced
3 tablespoons minced ginger
3 cloves garlic, sliced
2 carrots, peeled and sliced
3 turnips, peeled and sliced into sixths
2 large boneless, skinless chicken breasts
Himalayan salt, to taste
Freshly ground black pepper, to taste
64 ounces chicken bone broth
1 cup crimini mushrooms, de-stemmed and quartered
Juice of 2 lemons
Small bunch parsley, chopped
2 scallions, sliced
Heat the coconut oil in large heavy-bottomed pot over medium heat and stir in sliced onion and ginger. Turn to coat in hot oil and sauté until onion is translucent. Add garlic and sauté 30 seconds more. Stir in carrots and turnips and cook 1 minute before adding chicken breasts along with large pinch of salt and pepper and bone broth. Bring to a gentle boil and cook 15 to 20 minutes.
In the meantime, use spiralizer or vegetable peeler to create long, thin zucchini noodles.
Remove cooked chicken breasts from the soup and use two forks to shred them. Return chicken to the pot along with zucchini noodles and mushrooms. Let simmer 5 minutes. Squeeze in lemon and serve topped with parsley and scallions.
Photo credit: Paul Delmont
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