Simple Squash Soup
19th September 2018Rainbow Salad with Spicy Peanut Butter Dressing
26th September 2018
Servings | Prep Time |
4 | 30 minutes |
Servings | Prep Time | 4 | 30 minutes |
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| | Servings | Prep Time | 4 | 30 minutes |
Servings | Prep Time | 4 | 30 minutes |
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Ingredients
- 1 tbsp coconut oil
- 3 tsp garlic minced
- 1 1/2 tbsp fresh ginger peeled and minced
- 2 cups Boneless Chicken Breasts cooked and shredded
- 5 cups organic Chicken Broth/Stock
- 2 tbsp Coconut Aminos
- 1/2 cup grated carrot
- 2 cups diced cabbage
- 2 cups chopped Pak Choi
- 1 tbsp lime juice
Servings:
Instructions
Heat a large pot on medium-high heat.
Add coconut oil, garlic, ginger, and chicken. Cook until chicken is brown on all sides (about 5-7 minutes).
Add chicken stock and coconut aminos. Bring to a boil.
Add carrots, napa cabbage, and pak choi. Cook until pak choi is tender (about 2–3 minutes).
Remove from heat and stir in lime juice.