Whole30 Asian Noodle Soup
Warm, hearty, and entirely Whole30-approved, this Asian Noodle Soup is a flavorful twist on classic comfort food. Featuring spiralized zucchini noodles in place of traditional pasta, this low-carb dish is packed with wholesome ingredients like tender poached chicken, shiitake mushrooms, bok choy, and julienned carrot, all simmered in a savory broth infused with coconut aminos, fresh ginger, and garlic. A finishing drizzle of sesame oil adds a touch of indulgence, while green onions and cilantro bring vibrant freshness to each bite. Ready in under an hour, this paleo-friendly recipe is perfect for a nourishing meal that’s both healthy and satisfying. Whether you're following Whole30 or simply craving a lighter take on Asian-inspired soup, this dish delivers bold flavors and clean ingredients in every bowl.
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Recipe Information
Ingredients
- 3 large zucchini
- 1 pound boneless, skinless chicken breast
- 4 cups chicken broth
- 2 cups water
- 0.25 cup coconut aminos
- 1 tablespoon fresh ginger
- 3 cloves garlic
- 1 cup shiitake mushrooms
- 2 cups bok choy
- 1 medium carrot
- 3 stalks green onions
- 0.25 cup fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon sesame oil
Instructions
Start by spiralizing the zucchinis into noodles using a spiralizer. Set the zucchini noodles aside.
In a large pot, combine chicken broth and water. Bring it to a simmer over medium heat.
Add the chicken breast to the pot and poach for about 10-12 minutes or until the chicken is fully cooked and no longer pink inside.
Remove the chicken from the broth and let it rest for a few minutes. Once cool enough to handle, shred the chicken using two forks and set aside.
Add grated ginger, minced garlic, sliced shiitake mushrooms, chopped bok choy, and julienned carrot to the simmering broth.
Stir in the coconut aminos, salt, and black pepper. Let the vegetables simmer in the broth for approximately 5-7 minutes or until they are tender.
Return the shredded chicken to the pot and add the zucchini noodles. Let them cook for another 2-3 minutes just until the zucchini noodles soften.
Drizzle sesame oil into the soup and give it a final stir.
Remove from heat and ladle the soup into bowls. Sprinkle chopped green onions and fresh cilantro on top as a garnish.
Serve hot and enjoy a nourishing bowl of Whole30 Asian Noodle Soup.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4823 mg | 210% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 41.0 g | ||
| Protein | 171.3 g | 343% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 518 mg | 40% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 5469 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
