Chicken Vegetable No-Noodle Soup
There are so many reasons to love this soup... Easy to digest, bone strengthening, and healthy for your heart and lungs, it’s also hearty, delicious, satiating without weighing you down, infused with adaptogens, and amazing for your immune system!Naturally loaded with protein, vitamin C, vitamin K, antioxidants, healthy fats, minerals, and nutrients, this gluten-free alternative to chicken noodle soup benefits your wellness on so many levels. Give it a try!Dosha of This Recipe: V-PK=
Ingredients
- 2 teaspoons rice bran oil or ghee
- 1 medium spaghetti squash
- 1 Tablespoon ghee or coconut oil divided
- 2 teaspoons whole cumin seed
- 1 teaspoon whole mustard seed
- 1 medium yellow onion diced
- 4 carrots sliced
- 6 stalks celery sliced
- 1 teaspoon ground turmeric
- 1 teaspoon mineral-rich salt
- ½ pound boneless skinless chicken thighs
- ½ pound boneless skinless chicken breasts
- 4 cups Nourished To The Bone Broth [insert link to recipe] or store bought bone broth or vegetable broth
- 1 to 2 strips dried astragalus root optional
- 3 bay leaves
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 cup shiitake mushrooms sliced
- 3 cloves garlic peeled and minced
- 1 teaspoon fresh ginger root minced
- ½ cup fresh turkey tail mushroom sliced, optional
- 2 mustard green leaves sliced into strips
- Juice of ½ lemon
- 2 teaspoons apple cider vinegar
- 1 teaspoon Bragg’s liquid aminos or wheat-free tamari
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees. Grease a sheet pan with 2 teaspoons of rice bran oil.
- Slice the spaghetti squash in half lengthwise and put the two halves flesh-side down onto the greased pan. Bake for 35 minutes, or until the skin is fork-tender.
- Melt 2 teaspoons of the coconut oil over medium-high heat in a large soup pot. Add the cumin seed and mustard seed.
- Once the seeds pop, stir in the onion, carrot, and celery. Saute until the onion becomes soft and translucent.
- Stir in the turmeric, salt, chicken thighs, chicken breast, bone broth, astragalus root, bay leaves, rosemary, and thyme.
- Cover, reduce the heat to medium-low, and cook until the chicken is cooked all the way through, about 20 minutes.
- In a separate skillet, melt the remaining 1 teaspoon of coconut oil over medium-high heat.
- Stir in the shiitake mushrooms, garlic, ginger, and optional turkey tail mushroom. Saute until the mushrooms soften.
- Stir in the mustard greens and saute for 30 seconds. Remove from heat and add the mushroom mixture to the soup.
- Use tongs to remove the chicken thighs and breasts from the soup pot. Shred the meat and add it back to the pot, along with the scooped-out roasted spaghetti squash. Give it a good stir.
- Season with lemon, apple cider vinegar, Bragg’s, and salt and pepper to taste.
Notes
Ayurveda Every Day Tip: Prep all the vegetables for this soup in advance and store them in the fridge until you’re ready to put it all together. It will go really fast and you’ll have an amazing meal in no time.
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How To Read The Dosha Of This Recipe
• “V” stands for Vata – made from the elements air & ether
• "P” stands for Pitta – made from the elements fire & water
• “K” stands for Kapha – made from the elements earth & water
• The “-“ symbol after V, P or K means that the recipe helps calm or decrease the dosha it follows.
• The “+” symbol after V, P or K means that the recipe aggravates or increases the dosha it follows.
• The “=” symbol after V, P or K means that the recipe has a balancing or neutral effect on the dosha it follows. It neither increases nor decreases the dosha it follows.