Ingredients
Protein and Aromatics
- 2 pounds boneless skinless chicken breasts
- 1 tbsp grated fresh ginger
- 3 garlic cloves, minced
- 1 tbsp olive oil
Broth and Seasonings
- 6 cups homemade chicken stock
- 1 ½ tbsp coconut aminos
- salt, black pepper to taste
Egg Mixture and Garnish
- 3 large eggs
- 1 tbsp sesame oil
- 3 tbsp sliced scallions
Instructions
- Prepare the Slow Cooker: Place the chicken breasts, grated fresh ginger, minced garlic, olive oil, homemade chicken stock, and coconut aminos into the slow cooker. This combination builds a flavorful base for the soup as it cooks slowly.
- Cook the Soup: Cover with the lid and cook on high for 4 hours. This slow cooking process tenderizes the chicken and allows the flavors of ginger, garlic, and coconut aminos to infuse the broth deeply.
- Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker to keep it warm and allow it to absorb more flavor from the broth.
- Prepare the Egg Mixture: In a small bowl, whisk together the eggs, sesame oil, and a pinch of salt until fully combined. This mixture will create the signature silky ribbons in the soup.
- Create the Egg Ribbons: Slowly whisk the egg mixture into the hot soup in the slow cooker. The heat from the soup will gently cook the eggs, forming delicate egg ribbons throughout the broth.
- Season and Serve: Taste the soup and season with salt and black pepper as desired. Serve hot, topped with sliced scallions for a fresh, mild onion crunch and added color.
Notes
- Use homemade chicken stock for the best flavor and to keep the recipe Paleo-friendly.
- You can substitute coconut aminos with tamari or soy sauce if not strictly Paleo, but this will change the flavor profile.
- For a thicker soup, add a small amount of arrowroot powder mixed with water before adding the egg mixture.
- To speed up the cooking process, use the slow cooker on high for 3 to 4 hours or low for 6 to 7 hours.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid overcooking the egg ribbons.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Paleo, American
- Diet: Gluten Free
