Whether it’s breakfast, lunch or dinner, this super-easy favorite is satisfying and highly nutritious. The key to scrumptious flavor and off the charts nutrition is your BROTH! Most Asian restaurants use chemical broths, GMO-fed meat, and rice noodles, all low in nutrients. However this recipe is 100% real food, non-GMO, and grain-free! Zoodles are zucchini noodles, quick to make with an inexpensive veggie spiralizer – see below.
Try my Easy Pressure-Cooker Bone Broth, so rich and delicious it will make your eyes sparkle! If you freeze the broth ahead of time, this soup takes minutes to make. Melt broth in a soup pan while you add the veggies. Serves 2.
Zoodles are a snap with a hand-held vegetable slicer – spiralizer. Look for a stainless steel version such as Zoodle Chef, Kycen Spiral Slicer, Spiroslicer, or Kitchen Supreme.
Ingredients
- 3 cups Homemade Bone Broth or your favorite sugar-free non-GMO broth.
- 1-inch piece of fresh ginger root, peeled and sliced very thin
- 1 clove garlic, crushed
- 1/8 teaspoon ground cardamom
- 8 ounces chicken breast, diced (organic or non-GMO)
- 1 tablespoon liquid coconut aminos (optional)
- 1 stick cinnamon (optional)
- 1 whole star anise (optional)
- Zoodles of 1 medium zucchini
- 1 green onion, chopped
- Unprocessed salt (perhaps not needed if aminos and broth are salted)
- Black pepper to taste
- Bean sprouts
- Basil leaves
- Fresh cilantro leaves
- Lime wedges
- Hot chili pepper, sliced thin (skip this is you're nightshade intolerant)
Instructions
- In a medium saucepan heat the broth, ginger, garlic, cardamom, chicken breast, liquid coconut aminos, cinnamon and anise, if using. Bring to a boil and turn the heat down to a low simmer.
- Add the zoodles, green onion, salt and pepper to taste. Cover and simmer 1 minute. The idea is to cook the zoodles until barely soft, but not mushy.
- Pour into two bowls and serve with optional garnishes.
