Chicken and Bok Choy Soup

Recipe by RonaNZ
READY IN: 27mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop the onion and garlic in the food processor.
  • Fry the onion and garlic in the oil.
  • Chop the chicken breast into cubes and then add to the food processor and pulse to get ground/minced chicken. Alternatively, you can buy chicken mince and chop the onion finely. I like to know what has gone into my chicken mince!
  • Add to the onion and stir to brown the chicken.
  • Add the vegetable stock (you could use chicken stock if you have it), a good pinch of salt, grind of pepper and the soy sauce.
  • Twist the leaves off the Bok Choy (I find that easier and quicker than chopping them).
  • Rinse any dirt off the ribs and chop coarsely. Add to the soup.
  • Simmer for 10 minutes.
  • Roughly chop the leaves and add to the soup.
  • Simmer for another 2 minutes.
  • Serve.
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RECIPE MADE WITH LOVE BY

@RonaNZ
Contributor
“I make this with Shanghai Bok Choy, a smaller Bok Choy than the regular one with light green ribs rather than the white ribs. If you have Bok Choy in a Chinese restaurant, they tend to slice it lengthways and cook the whole thing at once. I decided to cook the ribs and leaves separately and accidentally came up with this recipe because I was distracted after adding the ribs. I found that by overcooking the ribs slightly, they take on an almost buttery flavour, a nice contrast to the freshness of the leaves. I make this with Easy Prep Vegetable Stock (Recipe #247153). One serving of this soup contains quite a lot of protein and is suitable for South Beach or Sure Slim weight loss programmes.”