Name: Hearty Vegetable and Noodle Soup
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 1 serving
Ingredients: 3.5 oz chicken breast; 1.5 oz soba noodles; 2 cup low-sodium chicken bone broth; 0.5 cup carrots; 0.5 cup celery; 1 cup baby bok choy; 1 tsp fresh ginger; 1 clove garlic; 1 tbsp coconut aminos; 1 tsp toasted sesame oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp green onions

Nutrition

Per serving

367 calories

Protein: 46g; 51% of calories
Carbs: 24g; 27% of calories
Fat: 9g; 22% of calories

Instructions

Prep 10 min · Cook 18 min

In a large pot, bring the chicken bone broth, minced garlic, and grated ginger to a gentle boil.
Add the chicken breast to the broth, reduce heat to low, cover, and poach for 12 minutes until the internal temperature reaches 165°F.
While the chicken poaches, cook the soba noodles in a separate pot of boiling water for 5 minutes, then drain and rinse with cold water.
Remove the cooked chicken from the broth and shred it into bite-sized pieces using two forks.
Add the sliced carrots and celery to the simmering broth and cook for 4 minutes until they begin to soften.
Stir in the chopped bok choy, coconut aminos, sea salt, and black pepper, simmering for another 2 minutes until the greens are wilted.
Return the shredded chicken and cooked soba noodles to the pot, stirring gently to combine and heat through.
Remove from heat, stir in the toasted sesame oil, and garnish with sliced green onions before serving.

Nutrition

Ingredients

Instructions

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