Ginger Chicken and Greens Breakfast Broth Recipe

What Is Ginger Chicken and Greens Breakfast Broth?

Starting the day with a hot, savory bowl of broth is a long-standing habit in many Asian kitchens, where soup is breakfast rather than an afterthought. This version leans on homemade bone broth and leftover cooked chicken, so it is ready in 22 minutes in a single pot. It gives a savory, high protein breakfast to anyone who cannot face anything sweet in the morning, and its ginger, turmeric and greens keep inflammation potential low.

What Makes This Recipe Anti-Inflammatory?

Fresh ginger carries gingerols and shogaols, pungent compounds that dampen inflammatory signaling in lab studies. Turmeric adds curcumin, which absorbs better alongside the olive oil it is warmed in. Garlic adds allicin.

Homemade bone broth supplies glycine and proline, amino acids that make up much of the collagen the broth extracts from the bones. Baby spinach and bok choy bring lutein, vitamin K and glucosinolates, the sulfur compounds in cruciferous greens, while zucchini adds gentle fiber and potassium.

Every ingredient is compliant with the AIP elimination phase. There are no grains, legumes, nightshades, dairy, eggs, nuts, seeds or seed-based spices, and coconut aminos replaces soy sauce entirely, since soy is a legume.

Ingredients

• 3 cups homemade chicken bone broth
• 1 1/2 cups shredded cooked chicken
• 1 tablespoon olive oil
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 teaspoon ground turmeric
• 1 small zucchini, diced
• 2 baby bok choy, halved lengthwise
• 1 cup baby spinach
• 1 tablespoon coconut aminos
• Sea salt, to taste
• 1 green onion, thinly sliced, and lime wedges, for serving

Directions

Step 1

Warm the olive oil in a medium pot over medium-low heat. Add the ginger and garlic and cook for 1 minute, stirring, until fragrant. Any longer and the garlic scorches and turns the pot bitter.

Step 2

Stir in the turmeric and let it sit in the oil for 15 seconds. Turmeric is fat soluble, so the oil spreads it evenly through the broth.

Step 3

Pour in the bone broth and the coconut aminos. Bring it to a gentle simmer, not a rolling boil, which clouds the broth.

Step 4

Add the diced zucchini and simmer for 4 to 5 minutes, until just tender.

Step 5

Nestle in the bok choy, cut side down, and cook 2 to 3 minutes. The stems should still have some snap, since they keep softening in the hot broth.

Step 6

Turn off the heat and add the spinach and shredded chicken. They only need a minute to wilt and warm through, and chicken left to boil turns stringy and dry.

Step 7

Taste, then season with sea salt. Salt last, since homemade broth varies a lot in saltiness. Ladle into two bowls and top with the green onion, with lime wedges on the side.

Nutrition Facts (per serving)

InflammaScore

1 Good! Very low inflammation potential

Q&A

Q1: Is this recipe suitable for the AIP elimination phase?
A1: Yes. Chicken, homemade bone broth, olive oil, ginger, garlic, turmeric, zucchini, bok choy, spinach, coconut aminos, sea salt, green onion and lime are all permitted during elimination. There is no black pepper in the ingredient list, since peppercorns fall outside the herbs that come from leaves and roots, and no seed-based spices such as cumin, coriander or mustard. The broth must be homemade, since store-bought versions often contain additives or unspecified seasonings.

Q2: What if I do not have cooked chicken on hand?
A2: Poach two boneless chicken thighs right in the simmering broth for about 15 minutes, until it is cooked through. Lift them out, shred them with two forks, and return the meat to the pot at the end.

Q3: Can I prepare the base ahead and carry it in a thermos?
A3: Yes. Make the broth with the ginger, garlic, turmeric and zucchini, then pour it boiling hot into a preheated thermos holding the chicken, bok choy and spinach. The greens wilt gently by the time you eat.

Q4: How long does it keep?
A4: The broth and chicken keep for 3 days in the refrigerator. The vegetables soften as they sit. Reheat gently on the stove rather than boiling, and add fresh spinach and green onion afterward so they stay bright.

Q5: Can I swap the vegetables?
A5: Yes. Kale works if you stem it and give it 4 to 5 minutes, and sliced mushrooms need about 5 minutes. Thin carrot coins go in with the zucchini. Keep the spinach at the end.