1lb Chicken thigh, cubed
10C Stock
1 Yellow onion
3in Ginger
½ TBSP Ginger paste
1/4TSP Ground clove
3tbsp Fish Sauce
1/2TSP Stevia
Salt and Pepper to taste
Small splash of Apple Cider Vinger
4 Slices of Jalepeno
2 Lg Zucchini, spiralized
2 TBSP Cilantro
2 Heads of Bok Choy
The Ginger Chicken soup makes enough soup base for Two, 2 person dinners, one dinner using the Zucchini “noodles” and you can freeze the remaining for future use or use later in the week with shirataki noodles.
To make the soup base:
Preheat Oven to 475*.
Peel the onion and cut in half. Peel the Ginger and cut into thirds and place on a sheet pan. Bake the Onion for 10 min, flipping after 5 min. (we are baking for 10 min to prevent carmelization)
Bake the Ginger for 20 min flipping after 10 min.
Add the stock to a large pot and bring to boil. Add the chicken and cook for 5 min. Skim the fat that floats to the top.
Once the oven is done, chop the onion and ginger and add to the stock. Add the fish sauce, stevia, ground clove, ginger paste, ACV, salt and pepper. Bring to a boil and simmer on low for about an hour. Add the Bok Choy to wilt.
Prepping the soup bowls: Before placing the zucchini in the bowls cut in 4’s to prevent extra long noodles. Place the zucchini noodles in a bowl, top with cilantro and jalapeno.
Pour the soup base over the noodles and let set for 4 min to allow for the noodles to soften. Serve and Enjoy.