Simple Oriental chicken and bok choy soup
Category: breakfast, lunch, main, side
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.
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.
Creating the Stock
Place the bones and skin from the chicken thighs in roughly 3 cups water.
You can add a fresh piece of ginger for this stock to provide that ginger flavor. If you do skip adding powdered ginger later
Low boil roughly an hour
Using a tablespoon coconut oil in a very hot pot brown up the chicken.
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.
Add the bok Choy for 5-10 minutes at summer, just long enough to get some tenderness but not until they are mush.
Serve with soy sauce to your taste. I use a splash and I use either GF tamari or soy
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