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Hi friends; Today I am going to introduce you to A chicken soup perfect for when you feel in the climate or while you just want a hot and succulent soup for your soul.
Ingredients
1-quart homemade chicken bone broth (or good quality store-bought broth)
1 tsp soy sauce
1/2 inch piece fresh ginger
juice of 1/2 lemon
1 cup broccoli pieces
1/2 cup shredded carrots
1/4 cup shredded cabbage
1/2 cup sliced mushrooms
1/4 cup raw baby spinach
1 package (10 to 12 ounces) cooked tortellini, quinoa, or rice
1 rotisserie chicken, cut into shredded pieces
Instructions
Cook pasta, rice or quinoa according to package directions
Slice vegetables (relatively small) and arrange on a platter.
Heat broth in a saucepan with ginger and soy sauce until boiling. Turn heat off and add lemon juice.
Add meat, pasta, and veggies to bowl and top with hot broth.
Enjoy!
I didn’t originally include measurements for the veggies or chicken, as I just cut up enough to throw on a huge platter. I’ve updated the ingredients with the measurements. But, have no fear, if you have leftovers, it all makes an amazing salad for lunch the next day!
Notes
Use coconut aminos rather than soy sauce which have much less sodium, is gluten-free and also soy-free
Try different add in’s to this soup such as avocado, hard-boiled egg, chopped kale or even sliced bell peppers- feel free to make it your own!
Keep a few quarts of bone broth in your freezer so you can take it out, heat it up and enjoy this soup within a matter of minutes
While you can keep this soup in the fridge for up to a week, it is much better when served fresh so that the veggies are at their optimal textures.
If you are storing the soup, leave the tortellini, rice or quinoa out of the soup. Add the pasta or grains right before you eat it- when stored in the soup, they will soak up all the broth leaving you with just broth flavored pasta!
Ingredients
1-quart homemade chicken bone broth (or good quality store-bought broth)
1 tsp soy sauce
1/2 inch piece fresh ginger
juice of 1/2 lemon
1 cup broccoli pieces
1/2 cup shredded carrots
1/4 cup shredded cabbage
1/2 cup sliced mushrooms
1/4 cup raw baby spinach
1 package (10 to 12 ounces) cooked tortellini, quinoa, or rice
1 rotisserie chicken, cut into shredded pieces
Instructions
Cook pasta, rice or quinoa according to package directions
Slice vegetables (relatively small) and arrange on a platter.
Heat broth in a saucepan with ginger and soy sauce until boiling. Turn heat off and add lemon juice.
Add meat, pasta, and veggies to bowl and top with hot broth.
Enjoy!
I didn’t originally include measurements for the veggies or chicken, as I just cut up enough to throw on a huge platter. I’ve updated the ingredients with the measurements. But, have no fear, if you have leftovers, it all makes an amazing salad for lunch the next day!
Notes
Use coconut aminos rather than soy sauce which have much less sodium, is gluten-free and also soy-free
Try different add in’s to this soup such as avocado, hard-boiled egg, chopped kale or even sliced bell peppers- feel free to make it your own!
Keep a few quarts of bone broth in your freezer so you can take it out, heat it up and enjoy this soup within a matter of minutes
While you can keep this soup in the fridge for up to a week, it is much better when served fresh so that the veggies are at their optimal textures.
If you are storing the soup, leave the tortellini, rice or quinoa out of the soup. Add the pasta or grains right before you eat it- when stored in the soup, they will soak up all the broth leaving you with just broth flavored pasta!
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