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Wednesday, 08 April 2015 09:50

Chicken Teriyaki Soup

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Chicken Teriyaki Soup Chicken Teriyaki Soup LPHJ Kitchen
Don't get tired of the same soups - spice it up with this Asian inspired Chicken Teriyaki Soup that's loaded with veggies and flavor!

  • Ingredients:
    2 cups cooked chicken, finely chopped or shredded
    1 cup broccoli florets, chopped
    1/2 cup carrots, diced
    1/2 cup mushrooms, sliced
    1/2 cup bok choy, diced
    1/2 cup cabbage, diced
    1/4 cup leeks, finely sliced
    1 Tbsp coconut oil
    2 Tbsp coconut aminos
    1 Tbsp coconut sugar
    1 Tbsp rice or other vinegar
    1 tsp ground ginger
    1/2 tsp chili powder
    1 tsp sea salt
    1/2 tsp black pepper
    2 cups chicken stock
    2 cups cooked cauliflower rice or kelp noodles
    1/2 green onions, diced
  • Instructions:
    In a large stockpot, melt coconut oil. Add in broccoli, carrots, mushrooms, bok choy, cabbage and leeks. Saute for about 10 minutes over medium heat.

    Add in coconut aminos, sugar, vinegar, ginger, chili powder, salt, pepper and chicken stock.

    Bring to a simmer and cover. Cook for about 20 minutes or until vegetables are cooked through. Add in chicken, cooked rice or noodles and green onions. Serve warm. 
  • Serves: 4-6
  • Cuisine: Asian - Chinese
  • Cooking method: Boil/blanch/poach
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no seeds, no beans / legumes / pulses, no alcohol, no grains
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Light fare, One-pot meal, Spring favorites, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Specialty Diets: Paleo
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