Ingredients
- 4 cups Chicken Bone Broth (high quality)
- 2 tbsp Fresh Ginger, thinly sliced & julienned
- 3 cloves Garlic, thinly sliced
- 1.5 cups Shredded Chicken Breast (cooked)
- 2 medium Zucchini, spiralized into noodles
- 1.5 tbsp Coconut Aminos (or gluten-free tamari)
- 1 tsp Toasted Sesame Oil
- 2 Eggs, soft-boiled and halved
- 1 cup Fresh Spinach
- Garnish: Sliced green onions, sesame seeds, chili oil (optional)
Instructions
- Build the Aromatic Base: In a medium pot, heat the sesame oil over medium heat. Add the ginger and garlic slices. Sauté for 2-3 minutes until incredibly fragrant. This “blooms” the anti-inflammatory oils.
- Simmer the Broth: Pour in the bone broth and coconut aminos. Bring to a gentle simmer (small bubbles, not a rolling boil). Cover and let steep for 10-15 minutes to let the flavors meld.
- Prep the Zoodles: While the broth simmers, quickly sauté your zucchini noodles in a separate pan over medium-high heat for just 2-3 minutes. You want them tender-crisp, not soggy. Remove from heat immediately.
- Assemble: Divide the zoodles and shredded chicken between two deep bowls.
- Pour & Serve: Taste your broth and adjust salt if needed. Ladle the hot, fragrant ginger broth over the chicken and noodles.
- Top It Off: Add the fresh spinach (the hot broth will wilt it perfectly), the soft-boiled egg halves, green onions, and a sprinkle of sesame seeds. Serve immediately.
Notes
- Protein Swap: Tofu or shrimp work great in this broth too.
- Storage: Store components separately to avoid soggy noodles.
Calories: ~320 kcal
- Prep Time: 10
- Cook Time: 15
- Category: Main Course, Soup
- Method: Simmering, Sautéing
- Cuisine: Asian-Inspired
- Diet: Gluten Free