Spicy Thai Chicken and Zucchini Noodle Soup
How This Helps
This chicken soup is on the dinner table in minutes thanks to lean chicken tenders and a handful of pantry ingredients. Zucchini noodles are a fun replacement for pasta in this Thai-inspired soup. Zucchini contains zero fat, and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. The summer squash also contains antioxidant and anti-inflammatory phytonutrients. This makes zucchini, also known as courgette, a nutrient-dense food that you should include in your diet. It improves digestion, slows down aging, supports healthy circulation and a healthy heart, lowers blood sugar levels, improves eye health, and can help improve digestion including reducing the incidence of constipation and other digestive issues.
• Heat a large stock pot over medium-high heat with sesame oil. • Add chicken, chili garlic sauce, fish sauce, soy sauce and ¼ cup chicken broth. Cook stirring frequently until chicken is just cooked through, about 4 - 5 minutes. • Add chicken broth, water, zucchini, and carrots. Cook for 15 - 20 minutes until vegetables are just tender. • Remove from heat and add lime juice, cilantro, and green onions.
Do not you just adore a meal that the whole household will consume? This HEALTHY Chicken Curry with HEALTHY Zucchini Noodles was a huge hit .
I have been totally obsessed with Thai tastes. Basil, lemongrass, ginger, coriander, lime -- I can just not get enough of it! It was just a matter of time before my head turned into soup. You can not really beat a one-pot sort of supper. Easy peasy! I take every chance to load up my family with vegetables. The zucchini noodles are enjoyable to eat. The chicken provides you your own protein. Along with the almond milk and spices create this dish - smelling real yummy. You will notice I snuck in some homemade bone broth to get a small additional nourishment.
The celebrity of the Thai chicken soup would be your broth, which I created at a slow cooker. If you do not have a slow cooker, then a normal stock pot will get the job done as well. They key is to cook it low and slow, so allowing it to reduce so that the tastes focus.
I wished to keep things light and easy, but still make sure that the soup had been packaging lots of nourishment, so I chose to bypass pasta and utilize zucchini noodles rather than I adore how the compliment the taste of the batter, soaking in all it's taste.
a) Heat the oil from the skillet. Add half of the drumsticks and cook until the skin is golden brown, about 8 minutes.
b) Remove and discard the skin for the rest drumsticks.
c) Add the chicken, carrots, celery, cilantro stems, onion, lemongrass, jalapenos, ginger, garlic, and peppercorns into a slow cooker.
d) Remove the chicken and shred; place aside.
e) Strain the stock through a fine mesh strainer lined with cheesecloth. Discard the solids. Season with salt and pepper.
f) Add the shredded chicken back into the stock.
g) Bring to a boil and then add the zucchini noodles; cook 2-3 minutes, or until cooked through.
Allow each diner to garnish their soup with cilantro, basil, jalapeno pieces, and Thai chili sauce to taste.
Size of serving: 4 – 2 cup servings;Calories 220 KCal;Total Fat 5.47g;Total Cholesterol 72 mg;Sodium 1046 mg;Total Carbohydrate 10.9 g;Dietary Fiber 2.94 g;Sugars 5.45 g;Protein 29.32 g
Science and Research
This recipe provides 29 grams of protein, an important nutrient that keeps dieters satisfied until their next meal. Zucchini noodles provide a serving of vegetables towards the 2 - 3 cups of vegetables recommended by Center for Disease Control and Prevention.