Whole30 Asian Noodle Soup

Dive into a comforting bowl of Whole30 Asian Noodle Soup, a healthy and flavor-packed dish that’s perfect for your clean eating goals. This wholesome recipe swaps traditional noodles for vibrant zucchini spirals, making it entirely grain-free, low-carb, and Whole30-compliant. Tender shredded chicken is paired with a rich broth infused with the warm, aromatic flavors of grated ginger, minced garlic, and coconut aminos, creating a savory yet balanced taste. Packed with nutrient-dense vegetables like shiitake mushrooms, bok choy, and carrots, this soup comes together in under an hour for a quick, satisfying meal. Finished with a drizzle of sesame oil and a sprinkling of fresh cilantro and green onions, it’s a nourishing delight that’s both delicious and guilt-free. Perfect for busy weeknights or meal prep, this recipe is a must-try for lovers of Asian-inspired cuisine and Whole30 recipes alike!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 large zucchini
• 1 pound boneless, skinless chicken breast
• 4 cups chicken broth
• 2 cups water
• 0.25 cup coconut aminos
• 1 tablespoon fresh ginger
• 3 cloves garlic
• 1 cup shiitake mushrooms
• 2 cups bok choy
• 1 medium carrot
• 3 stalks green onions
• 0.25 cup fresh cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon sesame oil

Directions

Step 1

Start by spiralizing the zucchinis into noodles using a spiralizer. Set the zucchini noodles aside.

Step 2

In a large pot, combine chicken broth and water. Bring it to a simmer over medium heat.

Step 3

Add the chicken breast to the pot and poach for about 10-12 minutes or until the chicken is fully cooked and no longer pink inside.

Step 4

Remove the chicken from the broth and let it rest for a few minutes. Once cool enough to handle, shred the chicken using two forks and set aside.

Step 5

Add grated ginger, minced garlic, sliced shiitake mushrooms, chopped bok choy, and julienned carrot to the simmering broth.

Step 6

Stir in the coconut aminos, salt, and black pepper. Let the vegetables simmer in the broth for approximately 5-7 minutes or until they are tender.

Step 7

Return the shredded chicken to the pot and add the zucchini noodles. Let them cook for another 2-3 minutes just until the zucchini noodles soften.

Step 8

Drizzle sesame oil into the soup and give it a final stir.

Step 9

Remove from heat and ladle the soup into bowls. Sprinkle chopped green onions and fresh cilantro on top as a garnish.

Step 10

Serve hot and enjoy a nourishing bowl of Whole30 Asian Noodle Soup.

Nutrition Facts

Serving size	(3255.5g)

Amount per serving	% Daily Value*
Calories	1381.7

Total Fat 33.6g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 6.4g
Cholesterol 385.6mg	0%
Sodium 12113.9mg	0%
Total Carbohydrate 94.5g	0%
Dietary Fiber 14.8g	0%
Total Sugars 73.8g
Protein 170.2g	0%

Vitamin D 35.3IU	0%
Calcium 659.1mg	0%
Iron 14.1mg	0%
Potassium 5435.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.2%

Protein: 50.0%

Carbs: 27.8%