2 chicken breast (bone in)
1 medium spaghetti squash, cut in half, seeded
1 large onion, diced
2-3 inch ginger, sliced
1 bunch green onions, sliced
2 whole carrots, diced
2 celery stalks, diced
2 cups chopped bok choy or other greens (kale, spinach etc)
2 tbsp coconut or EVOO
1 tsp Peachy’s mixed dried herbs
4 cups or more water or stock
Salt and pepper to taste
Heat oil in a large soup pot.
Add onions and ginger, and chicken, cook for about 5-7 minutes.
Add carrots and celery, let cook for another 3- 4 minutes.
Add water or broth.
(this is usually when I take out the chicken breasts and pull off the meat in smaller pieces, but leaving the bones, ribs to simmer more)
Place spaghetti squash halves face down into the soup.
Let simmer for 15-20 minutes until squash meat is tender enough to scape off the skin with a fork. (be careful, its hot)
Add herbs, salt and pepper to taste.
Add bokchoy or any greens.
Let simmer for another 5 minutes.
Sprinkle w fresh green onions.
Nutritional Content: per 1 10 oz bowl serving:
200 calories, 19.3 grams protein, 5.7 grams carbs, 1.6 grams fiber, 6.9 grams fat, 43.7 grams cholesterol
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