Chicken Teriyaki Soup

This soup is so tasty and offers a different take on traditional soups or stews. We love soups during the winter months but we do get tired of eating chicken noodle, tomato, beef stew, etc. We love Asian dishes so this soup was a huge hit! It features more natural, soy free, paleo friendly foods for a healthier option. Makes 4-6 servings

chicken teriyaki soup

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
 

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.

 

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