Bok Choy & Chicken Soup
Serves: 6
 
Ingredients
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 small stalks celery, minced
  • 1 Tablespoon sesame oil (or any vegetable oil)
  • 1 head of bok choy
  • 2 boneless skinless chicken breasts, finely chopped
  • 32 ounces low-sodium chicken broth
  • 1 Tablespoon soy sauce
  • ¼ teaspoon tumeric
  • freshly ground black pepper, to taste
  • pinch of red pepper flakes (more to taste)
Instructions
  1. Heat oil in large pot over medium heat.
  2. Add onions, garlic and celery. Saute until onions begin to soften and become translucent.
  3. Meanwhile, tear leaves off of bok choy. Chop the stems, set aside. Tear or chop the leaves.
  4. When onions are ready, add the chicken. Turn heat up to medium high and cook chicken until done and slightly browned.
  5. Add chicken broth, soy sauce, tumeric, pepper, and pepper flakes. Bring to boil.
  6. Add bok choy stems and cook about 10 minutes.
  7. Add bok choy leaves, cook another 5 minutes.
Recipe by Nutrition Know How at https://nutritionknowhow.org/blog/e/trying-new-foods-recipe-bok-choy-chicken-soup/