Chicken Lemon And Ginger Soup

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- My Notes -

  • 2 tablespoon Virgin Coconut Oil
  • 1 pinch Asafoetida - gluten free
  • 1 tablespoon White Miso Paste
  • 4.5 cup Bone Broth
  • 3 cup Bok Choy - chopped
  • 1 tablespoon Tamari - wheat free
  • 0.5 teaspoon Sea Salt
  • 0.5 teaspoon Black Pepper
  • 2 cup Shredded Chicken - (about 10 ounces)
  • 1 tablespoon Grated Lime Rind
  • 2 tablespoon Fresh Lemon Juice
  • 0.13 cup Flat Leaf Parsley - chopped
  • 0.13 cup Fresh Cilantro - chopped
  • To make the soup, in medium sized soup pot, over medium heat, add coconut oil and asafetida and miso and sauté for 2-3 minutes, until you smell garlic and onion flavor.
  • Add bone broth, bok choy, tamari, salt, and pepper; bring to a boil. Reduce heat, and simmer 8 minutes.
  • Add chicken and cook one minute more, to heat chicken through. Remove from heat; stir in lemon rind and juice
  • Serve and garnished with cilantro and parsley.
Feel free to replace bone broth with equal amounts of water or low FODMAP broth.
Please see our Shredded Chicken recipe to make the shredded chicken for this recipe
White miso is optional, this is soy. Feel free to replace with soy free miso made from garbanzo beans, like Miso Master Brand.
You can replace wheat free tamari with equal parts of coconut aminos.


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