Bok Choy & Chicken Soup
- 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)
- Heat oil in large pot over medium heat.
- Add onions, garlic and celery. Saute until onions begin to soften and become translucent.
- Meanwhile, tear leaves off of bok choy. Chop the stems, set aside. Tear or chop the leaves.
- When onions are ready, add the chicken. Turn heat up to medium high and cook chicken until done and slightly browned.
- Add chicken broth, soy sauce, tumeric, pepper, and pepper flakes. Bring to boil.
- Add bok choy stems and cook about 10 minutes.
- 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/
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