Description
Paleo Egg Roll Soup is a nourishing and comforting twist on the classic Asian dish. This hearty soup features a flavorful broth, tender shredded chicken, and a medley of fresh vegetables, all while staying true to the Paleo lifestyle.
Ingredients
– 1 lb boneless, skinless chicken breasts, shredded
– 4 cups chicken broth
– 2 cups shredded green cabbage
– 1 cup julienned carrots
– 3 green onions, sliced
– 2 cloves garlic, minced
– 1 inch fresh ginger, grated
– 2 tbsp coconut aminos
– 1 tsp sesame oil
– 1/4 tsp ground black pepper
Instructions
1. 1. In a large pot, bring the chicken broth to a simmer over medium heat.
2. 2. Add the shredded chicken, cabbage, carrots, green onions, garlic, and ginger. Simmer for 10-15 minutes, until the vegetables are tender.
3. 3. Stir in the coconut aminos and sesame oil. Season with black pepper to taste.
4. 4. Ladle the Paleo Egg Roll Soup into bowls and serve hot.
Notes
This soup can be made in advance and stored in the refrigerator for up to 4 days. The flavors will continue to meld and develop over time. You can also add additional vegetables, such as sliced mushrooms or bean sprouts, to customize the soup to your liking.
- Prep Time: 10
- Cook Time: 15
- Category: Salads & Soups Starters
- Method: Stovetop
- Cuisine: Asian, Paleo