Anti Inflammatory Coconut-Ginger Chicken Noodle Bowl

Total time1 hr

Prep time20 min

Cook time40 min

Anti Inflammatory Coconut-Ginger Chicken Noodle Bowl

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Ingredients

4 servings

For the broth

1 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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1 medium yellow onion, halved
2-inch piece fresh ginger, sliced into coins
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
2 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp salt, plus more to taste

For the chicken

1 ½ lb boneless, skinless chicken breasts

For the noodles

8 oz dried rice noodles (medium width)

For serving

2 medium carrots, peeled and julienned or thinly sliced
½ cup fresh cilantro leaves
½ cup fresh thai basil or regular basil leaves
4 scallions, thinly sliced (green tops only)
1 tbsp fresh mint leaves (optional)

Instructions

1
Heat the coconut oil in a large (5–6 qt) pot over medium-high heat until shimmering. Add the halved onion cut-side down and the ginger coins and cook undisturbed for 4–5 minutes, until the cut surfaces are deeply golden and fragrant.
2
Pour in the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce the heat to medium-low, cover, and simmer for 15 minutes to infuse the broth with the ginger and onion.

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