Directions
- 1Heat up olive oil in a large pot.
- 2Add in the leeks and let them soften.
- 3Add in the carrots and celery and let them sweat.
- 4Add in the garlic and ginger.
- 5Add in turmeric powder, dried thyme, dried oregano, pepper, and salt.
- 6Add in 4 cups of chicken bone broth and 4 cups of low sodium vegetable broth.
- 7Add in 1/2 tbsp of chicken bouillon powder.
- 8Add in 2 chicken breasts and 3 bay leaves.
- 9Bring to a boil for about 10 minutes until chicken is cooked.
- 10Remove chicken and set aside to shred.
- 11Add in 2 chopped zucchini and 3/4 cup of pasta.
- 12Add in 1/2 cup of coconut milk.
- 13Cover with a lid to let the pasta cook.
- 14Add back in shredded chicken breast and 1/2 cup of fresh lemon juice.
- 15Add the rest of the can of coconut milk if you want a creamier broth.
- 16Top with fresh parsley.
Ingredients
- 1 olive oil
- 1 trimmed leek
- 2 cups carrots
- 1 cup celery
- 3 tbsp ginger
- 2 tbsp garlic
- 1 ground turmeric
- 1 dried thyme
- 1 dried oregano
- 1 pepper
- 1 salt
- 4 cups chicken bone broth
- 4 cups low sodium vegetable broth
- 0.5 tbsp chicken bouillon powder
- 2 chicken breasts
- 3 bay leaves
- 2 zucchini
- 0.25 cup fresh parsley
- 0.75 cup pasta
- 1 can coconut milk
- 0.5 cup lemon juice
Equipment
large potwooden spoonmeasuring cupstongs
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