ZUCCHINI NOODLE & KOMBU CHICKEN BONE BROTH SOUP //
for when you're feeling under the weather, a rainy day, or looking for a little extra nourishment.
// bone broth is an incredible source of trace minerals, rejuvenating salts and collagen for healing organs & restoring immunity.
// cilantro is a particularly detoxifying herb, with the capability to draw out heavy metals & other toxins from the body and internal organs.
// seaweeds are rich sources of iodine and micronutrients, true nutrient powerhouses. the simmered kombu lends a delicious touch of umami to this restorative soup.
COOK TIME // 15 minutes
2 cups organic chicken bone broth*
1 small zucchini, julienned or spiralized
1 sheet kombu seaweed
3 pieces of dried wakame seaweed
1-2 carrots, sliced thinly
1/2 bunch scallions, diced
3 small cloves garlic, roughly chopped
1 celery stalk, chopped
handful of fresh cilantro & parsley
wipe down sheet of kombu with wet paper towel. cut into 1-inch strips with kitchen shears.
bring bone broth to a low simmer, and add the kombu to the pot.
add several dried pieces of wakame to a bowl of cool water and let it rehydrate for 10 minutes. it will bloom and become soft.
meanwhile, spiralize your zucchini, and dice carrots, celery, garlic, and add to pot.
simmer bone broth, kombu, celery, carrot, spiralized zucchini, garlic, and sprinkle of sea salt for ten minutes.
add the bloomed wakame and gently simmer for 5 more minutes, stirring carefully.
pour into a large bowl, top with scallions and fresh herbs.
*bone broth can be homemade (recipe to come soon) OR can be purchased in cartons by Pacific Foods/ ordered online at www.realbonebroth.com