Noodle Soup with Pickled Mustard

Noodle Soup with Pickled Mustard is a flavorful and hearty Paleo dish that combines tender noodles with the tangy crunch of pickled mustard greens. This comforting soup is perfect for a quick meal, providing a balance of savory and sour notes.

Ingredients

• Zucchini noodles - 200 grams
• Chicken breast - 150 grams, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Chicken broth - 500 ml
• Pickled mustard greens - 50 grams, chopped
• Green onions - 2, sliced
• Coconut aminos - 2 tablespoons
• Sesame oil - 1 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat olive oil in a pot over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Add sliced chicken breast to the pot, cooking until no longer pink, about 5-7 minutes.
3. Pour in the chicken broth and bring to a simmer.
4. Stir in the coconut aminos, salt, and black pepper to taste.
5. Add the zucchini noodles and cook for an additional 3-4 minutes until just tender.
6. Remove from heat and stir in the chopped pickled mustard greens.
7. Serve hot, garnished with sliced green onions and a drizzle of sesame oil.

Nutrition

• Calories: 300
• Protein: 30 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Rich in vitamins and minerals from vegetables, promoting overall wellness.

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