Twenty-Minute Asian Broth Bowls (Whole30 and Paleo Friendly!)
Recipe type: Lunch, Dinner
Cuisine: Asian, Chinese, Whole30, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A richly delicious, asian broth bowl soup loaded with veggies and chicken. Ramen noodles are optional to make the soup Whole30 or Paleo!
  • 1 lb. boneless skinless chicken breasts
  • 3 tbsp. olive oil, divided
  • 2 c. cremini mushrooms, sliced
  • 5 cloves garlic, minced
  • 1 tsp. fresh ginger, minced
  • 8 c. chicken stock
  • 1 tbsp. tomato paste
  • 1 tbsp. fish sauce or anchovy paste for Whole30
  • 1 tbsp. soy sauce or coconut aminos for Whole30
  • 1 tsp. sesame oil
  • 1 large carrot, finely grated (about ½ c.)
  • 1½ c. broccoli, cut into small florets
  • 1½ c. red or green cabbage, shredded
  • 8-12 oz. plain ramen noodles or kelp noodles/zucchini noodles for Whole30
  • Scallions, sliced (optional)
  • Cilantro, chopped (optional)
  1. Preheat the oven to 400ยบ. Cut the chicken breasts in half width-wise so they are half the thickness and will cook more quickly. Place on a sheet pan, drizzle with 1 tbsp. of olive oil, sprinkle with salt and pepper, and roast until cooked through, about 15 minutes.
  2. Cook the ramen or kelp noodles according the the package directions and drain in a colander. If using zucchini noodles, add during the last step (see below).
  3. Meanwhile, heat the remaining 2 tbsp. of olive oil over medium heat. Add the mushrooms and cook until starting to soften, 5 minutes. Add the garlic and ginger and cook for 1 minute.
  4. Add the chicken stock, tomato paste, fish sauce/anchovy paste, soy sauce/coconut aminos, and sesame oil and bring to a boil. Shred the cooked chicken then add it to the soup with the carrots, broccoli, and cabbage (and zucchini noodles if you're using them). Remove from the heat and let the soup sit for a few minutes - the vegetable will soften a bit in the hot soup but they taste best when they have a bit of crunch left. Add the cooked ramen or kelp noodles if you are using them.
  5. Spoon the soup into bowls and top with scallions and cilantro if desired.
Recipe by The Chronicles of Home at