Ginger and Scallion Chicken Soup

After a weekend of having friends in town, and cooking a lot of delicious family-style meals, we found ourselves scratching our heads for what to cook for dinner this past Monday evening. We had originally talked about making stir fry, which is a go-to meal for us when we want to get in a lot of veggies, and enjoy a lot of flavor.

The snow was coming down hard by dinner time, and both of us were tired, feeling like we needed some comfort food. We decided to combine two of our favorite meals, chicken soup and the flavors of stir fry, and make a light but comforting brothy soup.

(Charlie doesn’t mind the snow. He just gets cozy on the couch.)

We added minced fresh ginger and scallions to our chicken broth, along with coconut aminos and fish sauce to really enhance the flavor of the chicken broth and give it an Asian spin. From there we just added cubed chicken, and sliced mushrooms.

I always feel a tad guilty when I eat a meal that doesn’t contain enough green vegetables, so I really like this soup with zucchini noodles, but for this recipe we’ve shown it with kelp noodles. It’s also wonderful with Ramen style rice noodles (Bill’s favorite way to eat it!)

We’ve been loving this soup so much that we’ve had it three days in a row! The first was Monday evening when we tried it for the first time. The second was Tuesday when we photographed it for all of you, and the third was for dinner Wednesday night. All meals were delicious, and we are not sick of this soup yet!

I definitely recommend using Bonafide Provisions chicken bone broth, or making your own chicken bone broth, although we did make it with the organic chicken broth from Sam’s Club when we were out of bone broth, and it was just as tasty that way as well. Usually the flavors of homemade chicken stock are better when making an Asian style soup, but thankfully the chicken broth at Sam’s Club works just as well in a pinch.

I hope you enjoy this comforting January Whole30 approved soup as much as we have this week!

-Hayley

This comforting chicken soup comes to your table with a delicious serving of umami. Ginger and green onion add wonderful flavor to the broth, but the addition of coconut aminos and fish sauce really complete the flavor of this soup. Enjoy with kelp noodles, zoodles, or rice noodles.

Serves: 4

Ingredients

2 quart 2 quart 2 quart Chicken Stock, free range, organic
2 Tbsp 2 Tbsp 2 Tbsp Ginger Root, minced
2 whole 2 whole 2 whole Green Onion, finely chopped
3 Tbsp 3 Tbsp 3 Tbsp Coconut Aminos
1/4 tsp 1/4 tsp 1/4 tsp Fish Sauce
4 whole 4 whole 4 whole Chicken Thigh, boneless skinless, cubed
1 cup 1 cup 1 cup White Mushrooms, sliced
1 whole 1 whole 1 whole Kelp Noodles, one package

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pour the chicken stock into a medium sized soup pot, and heat over medium heat.
Add the minced ginger, sliced green onion, coconut aminos, and fish sauce, and bring to a bubble.
Add the cubed chicken, and allow to bubble for 3 minutes, then turn down to medium-low heat.
Add the sliced mushrooms, and allow to cook for 45 minutes, stirring often.
To prepare the kelp noodles, rinse under cool water, and either place all of the noodles in the soup pot to soften, or place a serving into your soup bowl, and allow to soften from the heat of the soup in the bowl.
Garnish with additional sliced green onion if desired.