Lightly pound chicken breasts to an even thickness. Heat oil in a large saucepan over medium-low heat. Stir in ginger, turmeric, and coriander. Cook and stir for 15 to 30 seconds. Add pounded chicken breasts and chicken broth to saucepan. Simmer, covered, for 15 to 20 minutes or until chicken is done (165 degrees). Transfer chicken to a cutting board. Using two forks, shred chicken; return to saucepan.
Who needs chicken noodle soup when you can warm up with this low-calorie turmeric, ginger, and zoodle soup.
Servings and Ingredients
|1 lbs.||Hy-Vee boneless skinless chicken breast halves|
|1 tsp.||Gustare Vita garlic-flavored olive oil|
|1 tbsp.||fresh ginger, grated|
|1 tsp.||ground turmeric|
|½ tsp.||ground coriander|
|2||(32-oz. each) containers Hy-Vee 33%-less-sodium chicken broth|
|8 oz.||Hy-Vee Short Cuts zucchini veggie noodles, and/or Hy-Vee Short Cuts carrot veggie noodles|
|½ c.||baby kale, chopped and loosely packed|
|Green onion, cut into curls, for garnish|
|Hy-Vee crushed red pepper, for garnish|
Things To Grab
- Large saucepan with lid
Add veggie noodles to soup. Return to a simmer. Simmer, covered, for 1 to 2 minutes or until noodles are tender. Stir in kale.
Ladle soup into bowls. Garnish with onion curls and sprinkle with red pepper, if desired. Serve with lime wedges and rice crackers.
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 45mg
- Sodium: 740mg
- Total Carbohydrates: 3g
- Protein: 19g