Ginger-Fennel Chicken Broth with Zucchini Noodles
A soothing, anti-inflammatory broth designed to alleviate bloating and support digestion, featuring ginger, fennel, and zucchini noodles for easy absorption. This asian-inspired whole30 (anti-inflammatory) ready in about 70 minutes pairs bone-in, skin-on chicken thighs, inch, thinly sliced fresh ginger, medium, thinly sliced fennel bulb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, bone-in, skin-on chicken thighs
- 1 inch, thinly sliced fresh ginger
- 1 medium, thinly sliced fennel bulb
- 2 medium, spiralized zucchini
- 1 tbsp coconut aminos
- 1/2 tsp sea salt
Instructions
- Step 1: In a large pot, combine 12 oz bone-in, skin-on chicken thighs, 1 inch thinly sliced fresh ginger, and 1 medium thinly sliced fennel bulb. Add 4 cups filtered water and bring to a gentle simmer over medium heat.
- Step 2: Skim off any foam that rises to the surface, then reduce heat to low. Simmer uncovered for 45 minutes until the chicken is tender and the broth is rich and flavorful, stirring occasionally to prevent sticking.
- Step 3: Remove chicken thighs and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Add 2 medium spiralized zucchini noodles to the broth and simmer for 3 minutes until tender but still al dente. Stir in 1 tbsp coconut aminos and 1/2 tsp sea salt until fully dissolved and the broth is well-seasoned.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Fennel Chicken Broth with Zucchini Noodles take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Fennel Chicken Broth with Zucchini Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, spiralized zucchini from drying out.
Can I substitute ingredients in Ginger-Fennel Chicken Broth with Zucchini Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Fennel Chicken Broth with Zucchini Noodles for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ginger-Fennel Chicken Broth with Zucchini Noodles?
Asian whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Simple and delicious.
- ★★★★★
So much better than takeout. We'll never order asian delivery again.
