Returning home after a little warm weather vacay makes me oh.so.grateful. to cook in familiar surroundings with favorite tools (hello spiralizer). I had expected to cook more in our Airbnb, but the kitchen was so lacking in functionality and light that I soon defaulted to very basic home cooking or giving in to the amazing food scene of Scottsdale, AZ. And doing so without regret. Checkout this bowl of yumminess we found at a paleo restaurant in Sanoma…We were gone long enough to miss our family (even though we got some sweet grandkid time down south), friends and my spiralizer…so we hosted a soup night right away when we arrived home. (I seriously need to sneak the spiralizer into our luggage without the hubs seeing because he already rolls his eyes at what food/health related items I bring). A non negotiable next time is my veggie cutting knife. I never knew how hard the simple task of cutting an onion in half is, without the use of a great knife. Yikes!After all of the amazing restaurant food we enjoyed, making something restorative sounded best so I gathered some great powerful healing ingredients and went to work. Restorative Chicken & Sweet Potato Noodle Bowl is full of soothing ingredients for the gut and anti inflammatory foods to boost the immune system. The freezer was stocked with homemade bone broth which made it easy and affordable to prepare.
We’ve had one of those record breaking winters with snow and now wind and rain – so this bowl of comfort food was on point.
Maybe, just maybe this will get us through the last bit of winter. Spring is around the corner!!
Until next time,
Restorative Chicken & Sweet Potato Noodle Bowl (serves 6)
1 tablespoon olive oil
1 tablespoon toasted sesame oil
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger
1/4 -1/2 teaspoon red pepper flakes
1/2 teaspoon powdered organic turmeric
1 pound skinless boneless organic chicken breasts, sliced thin (easiest to slice when partially frozen)
1 pound skinless boneless organic chicken thighs, sliced thin (same as above ⇑)
1 medium carrot, peeled and spiralized on a thin noodle setting, trimmed
1/2 cup shitake mushrooms sliced thin
8 cups of bone broth or chicken stock
2 teaspoons sea salt
3 heads of baby bok choy cut leaves from stem and set aside, slice stems in thirds lengthwise
2 medium white sweet potatoes, peeled and spiralized on thin noodle setting
4 green onions sliced thin, divided
1/3 cup coconut aminos
1 teaspoon Red Boat fish sauce
2 tablespoons rice vinegar
sea salt to taste
In a 5 quart soup pan, heat the olive and sesame oil together on medium heat. When oil shimmers, add the garlic, ginger, turmeric and red pepper flakes. Saute for about a minute.
Continuing on medium heat, add the sliced raw chicken and mix well with spices until chicken is coated with the spice mixture. Cook until chicken is white and cooked through.
Add the chicken bone broth (or stock), mushrooms, carrots and sea salt. Bring to a boil, lower heat to simmer. Cover and cook 15 minutes.
While the soup simmers, cut leaves from the stems of the baby bok choy and set aside. Slice bok choy stems in thirds, lengthwise.
Add stems and sweet potato noodles to simmering soup. Let cook 5 minutes.
Add bok choy leaves, half of the sliced green onions, coconut aminos. rice vinegar and fish sauce. Simmer soup for another 5 minutes. Taste test for the right amount of salt and season accordingly.
To serve, divide noodles, chicken and veggies into 6 individual bowls. Ladle broth over noodles. Sprinkle green onion over each bowl. For a spicier kick, pass the sriracha sauce.