Description

Paleo Egg Roll Soup is a delicious and healthy twist on classic egg roll flavors. This quick and easy soup features tender chicken, crunchy vegetables, and a savory broth, making it a comforting and nutritious meal.

Ingredients

– 1 lb boneless, skinless chicken thighs, diced

– 1 tablespoon avocado oil

– 3 cloves garlic, minced

– 1 tablespoon fresh ginger, grated

– 4 cups low-sodium chicken broth

– 2 cups shredded cabbage

– 1 cup shredded carrots

– 3 green onions, thinly sliced

– 2 tablespoons coconut aminos

– 1 teaspoon sesame oil

– Salt and pepper to taste

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Instructions

1. – In a large pot, heat the avocado oil over medium heat.

2. – Add the diced chicken and sauté until lightly browned, about 5 minutes.

3. – Add the garlic and ginger and sauté for 1 minute, until fragrant.

4. – Pour in the chicken broth and bring to a simmer.

5. – Add the shredded cabbage and carrots, and cook for 5-7 minutes, until the vegetables are tender.

6. – Stir in the coconut aminos and sesame oil.

7. – Season with salt and pepper to taste.

8. – Ladle the soup into bowls and top with sliced green onions.

Notes

This soup can be made in advance and stored in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.

Prep Time: 10
Cook Time: 15
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired