Chicken, Shiitake and Bok Choy Soup
6.37
Net Carbs
28.15
Protein
7.58
Fat
2.06
Fiber
212.91
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 4 tablespoons Fish Sauce
- 1 tablespoon Sesame Oil
- 1 tablespoon Rice Vinegar
- 3/4 pound Chinese Cabbage (Bok-Choy, Pak-Choi)
- 1/8 teaspoon Crushed Red Pepper Flakes
- 2 medium (4-1/8" long) Scallions or Spring Onions
- 3 tablespoons Ginger
- 3 14.5 ounces cans Chicken Broth, Bouillon or Consomme
- 12 ounces Mushrooms
- 2 tablespoons Soy Sauce (Tamari)
- 1 1/2 cup, cooked, diceds Chicken Breast (Skin Not Eaten)
Directions:
Use shiitake mushrooms to add great flavor and texture to this soup.
- Bring broth, sliced mushrooms and minced ginger to a boil in a large pot. Reduce heat and simmer 3 minutes.
- Add fish sauce, tamari, sesame oil and crushed red pepper flakes; simmer 2 minutes. Add cubed cooked chicken and diced bok choy; simmer 2 minutes until choy is tender. Stir in rice vinegar. Season to taste with salt and pepper.
- Divide soup in bowls; garnish with diced green onions.
