Noodle Soup with Pickled Vegetables

This Noodle Soup with Pickled Vegetables is a vibrant and flavorful dish that combines tender noodles with tangy pickled vegetables, delivering a satisfying and nutritious meal. Perfect for those following a Paleo diet, this soup is both wholesome and easy to prepare.

Ingredients

• Zucchini noodles - 200 grams
• Chicken breast - 200 grams, thinly sliced
• Chicken broth - 500 ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Coconut aminos - 2 tablespoons
• Sesame oil - 1 tablespoon
• Pickled carrots - 50 grams, julienned
• Pickled daikon radish - 50 grams, julienned
• Green onions - 2, chopped
• Fresh cilantro - a handful, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Add the sliced chicken breast to the pot and cook until no longer pink, about 5-7 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce heat and let it simmer for 10 minutes.
4. Stir in the coconut aminos and season with salt and black pepper to taste.
5. Add the zucchini noodles to the pot and cook for an additional 2-3 minutes until they are tender but still firm.
6. Serve the soup in bowls, topped with pickled carrots, pickled daikon radish, chopped green onions, and fresh cilantro.

Nutrition

• Calories: 350
• Protein: 36 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle maintenance and repair.
• Rich in vitamins and minerals from fresh vegetables and broth.

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