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Noodle-free Chicken Noodle Soup
Peel the fresh ginger, garlic and shallots. Chop them up roughly. A food processor or professional blender can be used for this step. Saute the ginger, garlic and shallot mixture in olive oil for 7 minutes. Add the turmeric, cumin and coriander and saute for another minute. Add in 6 cups of broth, 2 cups of water and 1 teaspoon vinegar. Drop in a nice chili pepper in if you like that sort of thing. . .
Prep Time: 00:10
Cook Time: 00:40
2 tablespoons olive oil
2 tablespoons fresh ginger
5 Cloves garlic
1 teaspoon coriander
3 teaspoons turmeric
1 teaspoon cumin
6 cups broth (chicken or vegetable)
2 cups water
1 Dried chili pepper (very optional)
1 teaspoon vinegar (any kind but balsamic)
1/2 Bunch of kale
1 1/2 cups cooked chicken (rotisserie chicken is perfect for this)
1 teaspoon salt (but use less salt if you go with rotisserie chicken)
1 package shirataki (miracle) noodles
1Peel the fresh ginger, garlic and shallots.
2Chop them up roughly. A food processor or professional blender can be used for this step.
3Saute the ginger, garlic and shallot mixture in olive oil for 7 minutes.
4Add the turmeric, cumin and coriander and saute for another minute.
5Add in 6 cups of broth, 2 cups of water and 1 teaspoon vinegar. Drop in a nice chili pepper in if you like that sort of thing.
6Simmer for 15 minutes or so.
7Strain out the aromatics and the chili pepper with a sieve.
8Prepare Shirataki noodles using package instructions. (There are different directions based on whether you use dry or wet noodles.)
9Return the broth to a simmer.
10Add in kale and simmer for 15 minutes until it wilts.
11Add the cooked chicken and noodles and cook just enough to warm them.
NUTRITIONAL INFO: Servings: 6 Calories 166 Total Fat 10g Protein 16g Carb 5g Fiber 1g Net Carbs 4g
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