Ginger Chicken Soup with Sweet Potato Glass Noodles

Ginger Chicken Soup with Sweet Potato Glass Noodles

AuthorSabrinaCategory, , , , , , DifficultyBeginner

If you’re ever feeling under the weather, this soup is a great pick me up. It’s also a wonderful soup to have near by if you’ve given up processed sugar. If you want to keep it low carb, simply omit the glass noodles and replace with shirataki spaghetti noodles. The ginger will help to settle your stomach and provide a nice calming effect when detoxing from old eating habits.

Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

2 medium boneless, skinless chicken breasts cooked and cubed
1 qt low sodium organic chicken broth
onion, finely chopped
1 medium carrot, peeled and sliced thinly (omit for keto)
1 medium rib of celery, sliced thinly
1 clove garlic, minced (optional)
1 tbsp tablespoon soy sauce or (or tamari for gf option)
1 package of sweet potato glass noodles (or shirataki noodles for keto option)
2 tbsp roasted ginger, finely sliced
½ tsp salt (use less if preferred)
¼ tsp white pepper
2 tsp sesame oil, and extra for garnish
1 handful of cilantro leaves, for garnish

1

I prepare the chicken in an instant pot, but you can also bake the breasts or poach them. To roast ginger. Coat a 3” piece with olive oil and bake for 30-40 minutes at 350 degrees F. Turn halfway through cook time. Remove from oven, let rest for 10 minutes, peel away skin and slice. Store any leftovers in an airtight container in the freezer for 4 weeks.

2

In a large pot heat oil. Add onions, garlic, carrots, and celery and cook over medium heat for 3 to 4 minutes, stirring often. Add broth and bring to high simmer for 7 minutes.

3

Add cubed chicken, ginger, soy sauce, salt, and pepper. Cook for another 5 minutes. I like my soup to have an umami quality so I tend to add a little more soy sauce to achieve this. Taste the soup and make your decision.

4

In a separate pot prepare glass noodles. Follow package instructions for best results.

5

To serve, add a desired portion of cooked noodles and soup to bowl. Top with fresh cilantro and serve.

*nutrition totals per serving using shirataki noodles = calories: 190, fat 6g, carbs 3.5g, protein 26g, fiber 1g, sugar 1g

** see shopping recommendation for gluten free sweet potato glass noodles**

Nutrition Facts

Servings 4


Amount Per Serving
Calories 263
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 9g3%
Dietary Fiber 1g4%
Sugars 1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Shopping List

Chung Jung One Sweet Potato Glass Noodle
Tofu Shirataki Noodles Spaghetti
SAN-J-Tamari-Reduced Sodium

Ingredients

 2 medium boneless, skinless chicken breasts cooked and cubed
 1 qt low sodium organic chicken broth
  onion, finely chopped
 1 medium carrot, peeled and sliced thinly (omit for keto)
 1 medium rib of celery, sliced thinly
 1 clove garlic, minced (optional)
 1 tbsp tablespoon soy sauce or (or tamari for gf option)
 1 package of sweet potato glass noodles (or shirataki noodles for keto option)
 2 tbsp roasted ginger, finely sliced
 ½ tsp salt (use less if preferred)
 ¼ tsp white pepper
 2 tsp sesame oil, and extra for garnish
 1 handful of cilantro leaves, for garnish

Directions

1

I prepare the chicken in an instant pot, but you can also bake the breasts or poach them. To roast ginger. Coat a 3” piece with olive oil and bake for 30-40 minutes at 350 degrees F. Turn halfway through cook time. Remove from oven, let rest for 10 minutes, peel away skin and slice. Store any leftovers in an airtight container in the freezer for 4 weeks.

2

In a large pot heat oil. Add onions, garlic, carrots, and celery and cook over medium heat for 3 to 4 minutes, stirring often. Add broth and bring to high simmer for 7 minutes.

3

Add cubed chicken, ginger, soy sauce, salt, and pepper. Cook for another 5 minutes. I like my soup to have an umami quality so I tend to add a little more soy sauce to achieve this. Taste the soup and make your decision.

4

In a separate pot prepare glass noodles. Follow package instructions for best results.

5

To serve, add a desired portion of cooked noodles and soup to bowl. Top with fresh cilantro and serve.

*nutrition totals per serving using shirataki noodles = calories: 190, fat 6g, carbs 3.5g, protein 26g, fiber 1g, sugar 1g

** see shopping recommendation for gluten free sweet potato glass noodles**

Ginger Chicken Soup with Sweet Potato Glass Noodles

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