Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

< Back
Week of 1/14/19

Asian Chicken and Zucchini Noodle Soup
with kabocha squash / baby spinach / soft boiled egg

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Asian Chicken and Zucchini Noodle Soup
We love the layers of flavor and texture in this rich, hearty soup.
Smarts: Coconut milk and aminos provide the flavor of the broth. Be sure to taste the soup and add some additional aminos if needed.
Tags
Make Ahead, Freezer Friendly, Whole30
Proteins
Eggs, Chicken, non-ground
Cuisines
Asian - Japanese
Save recipe
85

Ingredients

Metric
Servings:
4
Chicken and Zucchini Noodle Soup:
  • Squash, kabocha - 3 cups , cubed (sub butternut squash)
  • Chicken thighs, boneless and skinless - 1 1/2 lbs , chopped
  • Zucchini - 1 1lb , spiralized, cut into ribbons with a peeler, or cubed
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/4 cup + 3 cups
  • Coconut milk - 1 cup
  • Bragg's / coconut aminos - 2 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Hot sauce (opt) - 2 tsp
  • Eggs - 4
  • Oil, toasted sesame - 2 tsp
  • Baby spinach - 5 oz

Prep

  1. Squash - Cube squash. (Can be done up to 5 days ahead)
  2. Chicken - Chop chicken. Tenderize with a fork and season with some salt and pepper. (Can be done up to 3 days ahead)
  3. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice the zucchini into cubes.)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a wok or Dutch oven with cooking oil over medium-high heat. Add chicken and saute until chicken is golden brown and cooked through, 5 to 7 minutes. Set chicken aside.
  2. Add first portion of stock to the pan and simmer for 1 minute, scraping up any brown bits from the bottom of the pan.
  3. Add remaining stock, coconut milk, squash, aminos, rice vinegar, and hot sauce (if using). Cover and simmer until squash is tender, ~12 minutes.
  4. While soup simmers, bring a small saucepan of water to a boil. Gently add eggs to boiling water and boil for exactly 7 minutes (this should yield cooked whites and runny yolks so adjust time if you’d like your eggs cooked differently). When eggs are finished, transfer to a colander and run under cool water.
  5. Add zucchini to soup. Simmer until zucchini is tender, ~2 minutes for noodles and ~4 minutes for cubes. In the last minute stir in chicken, toasted sesame oil, and spinach until spinach is wilted. Taste and add some more aminos and / or hot sauce.
  6. Peel eggs and slice in half.
  7. Divide soup between serving bowls and top with eggs. Enjoy!

Reviews

Ratings

0 reviews