Asian Chicken Zoodle Soup

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Low-sodium broth reduces sodium intake, while bouillon is a budget-friendly alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier with good fats, while vegetable oil is often less expensive.

zucchini

🥗Healthier: cabbage

💰Cheaper: cucumbers

Cabbage is a low-calorie substitute, and cucumbers can add a refreshing crunch.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while thighs are a more economical cut of chicken.

Heat 2 tablespoons of toasted sesame oil in a soup pot over medium heat.

Add 2 cloves of thinly sliced garlic and 1/4 cup of thinly sliced fresh ginger root; fry until golden brown, being careful not to burn them.

Remove the garlic and ginger from the pot, leaving the oil behind.

Add 1 large chopped onion and yellow carrots and celery; sauté for about 3 minutes until the vegetables start to soften.

Add 8 cups of chicken broth to the pot and stir.

Add 2 cups of shredded cooked chicken and stir to combine; bring to a simmer and cover with a lid.

Let it cook for about 15 to 20 minutes.

Add the zoodles to the pot and mix them into the hot broth until they start to soften, being careful not to overcook them.

Dish up the soup and garnish with fresh chopped cilantro and green onions.

Add a spoonful of sambal for spice, mixing it into the broth when ready to eat.

Sprinkle the crispy garlic and ginger mixture over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens