Whole30 Winter Melon Soup
Warm up with a comforting and nourishing bowl of Whole30 Winter Melon Soup, a wholesome twist on a classic Asian-inspired recipe. Packed with tender chunks of winter melon, juicy chicken thighs, vibrant ginger, and aromatic garlic, this soup is brimming with flavor while remaining fully Whole30-compliant. Simmered in rich chicken broth, the winter melon becomes delightfully tender and mildly sweet, creating a perfect harmony with the fragrant spices and fresh green onions. This quick and easy recipe, ready in just 45 minutes, is ideal for cold days or light lunches, and the optional cilantro garnish adds a burst of fresh, herbal brightness. Whether you're following Whole30 or simply seeking a healthy and satisfying meal, this winter melon soup promises to be your new cozy favorite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pounds winter melon
- 1 pound boneless, skinless chicken thighs
- 2 inches ginger
- 2 stalks green onions
- 3 garlic cloves
- 1 tablespoon avocado oil
- 6 cups chicken broth (Whole30-compliant)
- 1 teaspoon sea salt
- 0.25 teaspoon ground white pepper
- 0.25 cup fresh cilantro (optional, for garnish)
Instructions
Peel the winter melon, remove the seeds, and cut the flesh into bite-sized cubes (about 1-inch pieces).
Slice the chicken thighs into thin strips or bite-sized chunks. Set aside.
Peel and slice the ginger into thin coins, finely chop the garlic cloves, and cut the green onions into small pieces (separating the white and green parts).
In a large pot or Dutch oven, heat the avocado oil over medium heat.
Add the white parts of the green onions, garlic, and ginger to the pot. Sauté for 1-2 minutes, until fragrant.
Add the chicken pieces to the pot and cook for 3-4 minutes, stirring frequently, until the chicken is lightly browned but not fully cooked through.
Pour the chicken broth into the pot and bring to a gentle boil. Reduce the heat to medium-low and simmer for 5 minutes.
Add the winter melon cubes, sea salt, and ground white pepper to the soup. Stir well, then cover and simmer for 15-20 minutes, or until the winter melon becomes translucent and tender.
Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with the reserved green parts of the green onions and fresh cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1935 mg | 84% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 405 mg | 9% | |
*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.
