Feel Good Chicken Veggie Noodle Soup

by Christina Meyer-Jax MS, RDN, LDN, CLT, RYT, Tastemaker in Residence

Ingredients

2 cups chicken bone broth (great for extra protein)

1. 5 cups coconut water

1 small piece (size of half your thumb length) ginger root -peeled and finely sliced

1-2 clove/s garlic -peeled and finely sliced

1 red onion -peeled, halved and finely sliced

1 Tbsp fish sauce

1 kaffir lime leaf (optional but recommended)

3 chicken breasts (or 4 chicken thigh)

2-3 cups vegetables (my favorites are sliced carrot, broccoli florets, shitake mushrooms, snow peas)

2 cups noodles of your choice (I used a mix of zucchini noodles and rice noodles)

1 lime

1 red chilli  -or chilli flakes, to taste

¼ bunch/s fresh Vietnamese mint leaves -or regular mint, coriander leaves and Thai basil are delicious (but optional)

Instructions

  1. In a medium size pot, add the broth, ginger, garlic, red onion, kaffir lime leaf and fish sauce and bring to a slow simmer.

  2. Drop in your chicken and simmer until the chicken is cooked through. Remove the chicken to a plate and shred or slice. Set aside.

  3. Add vegetables and simmer for a few minutes until they are just starting to soften. If you are using zucchini noodles, add these now too.  Add rice noodles.

  4. Add the coconut water and lime juice and bring back up to a simmer and take off the heat immediately.

  5. Taste it and make sure it has a nice balance of sweetness (from the coconut water), saltiness from the fish sauce and sour from the lime juice. Adjust any of the flavors if needed.

  6. Pour and divide broth, veggies, noodles, and chicken evenly between bowls.

  7. Garnish with chilli and fresh Asian herbs.

Food & Drink, EntréesChristina Meyer-JaxChristina Meyer-Jax, #MS-RDN-LDN-CLT-RYT, #feelgoodchickenveggienoodlesoup, #recipetips, #healthysoup, #recipe1 Comment