Simple Oriental chicken and bok choy soup

Simple Oriental chicken and bok choy soup
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Category: breakfast, lunch, main, side
Cuisine: American

Originally posted by me in MyWholeFoodsLife Facebook group on March 31, 2015

Originally posted by me on my original food blog (drummingupabettermeal) in July 2015.

40 minutes
336.33 kcal
  • 4 chicken thighs deboned and de-skinned. Chop roughly
  • 2 quarts stock (made from bones and skin of the thighs or supplemented from a stock made from a prior carcass.)
  • 3 tablespoons Szechuan salt (see salt blends post)
  • 2 tablespoons powdered Ginger (or use fresh)
  • 3 bokchoy heads sliced lengthwise to thickness preferred.
10 minutes
30 minutes
Ready in
40 minutes
    Creating the Stock
  1. Place the bones and skin from the chicken thighs in roughly 3 cups water.
  2. You can add a fresh piece of ginger for this stock to provide that ginger flavor. If you do skip adding powdered ginger later
  3. Low boil roughly an hour
  4. Filter liquid.
    Soup Instructions
  1. Using a tablespoon coconut oil in a very hot pot brown up the chicken.
  2. Add the stock to de glaze the pot and the spices and bring back up to slow boil 5-10 minutes ensuring that if the chicken wasn't cook in the sear that it will be now.
  3. Add the bok Choy for 5-10 minutes at summer, just long enough to get some tenderness but not until they are mush.
  4. Serve with soy sauce to your taste. I use a splash and I use either GF tamari or soy
Nutrition information
Serving Size: 1 bowl
Calories per serving: 336.33 kcal
Fat per serving: 20.35 g
Saturated fat per serving: 5.53 g
Carbs per serving: 11.9 g
Protein per serving: 24.51 g
Fiber per serving: 0.04 g
Sugar per serving: 5.09 g
Sodium per serving: 979.8 mg
Trans fat per serving: 0.08 g
Cholesterol per serving: 106.95 mg
Nutrition label for Simple Oriental chicken and bok choy soup
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