This recipe calls for a store-bought rotisserie chicken; try to choose one that is organic and not heavily spiced so you can add your own flavor.
Makes 4 servings
Ingredients
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1 tablespoon coconut oil
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2 tablespoons minced fresh ginger
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2 tablespoons minced garlic
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2 quarts Chicken Bone Broth or chicken stock
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2 tablespoons coconut aminos
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2 zucchini, zoodled
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2 summer squash, zoodled
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4 small bok choy
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1/2 cup bean sprouts
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1 store-bought rotisserie chicken, meat shredded
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Fresh cilantro
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Fresh basil
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Red pepper flakes
Directions
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In a medium saucepan, heat the oil over medium heat. Add the ginger and garlic and sauté until fragrant, 1 to 2 minutes. Add the broth and coconut aminos, bring to a boil, and cook for 2 to 3 minutes, or until cooked through.
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In shallow bowls, layer the veggies and top with the shredded chicken. Top with broth.
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Top with cilantro, basil, and red pepper flakes.