A comfort food ideal for cold weather, variations of chicken soup can be found in cuisines around the world.
Chicken soup is typically made with chicken broth and can include pasta, noodles, rice, dumplings, barley, leeks, celery, onions, carrots, matzo balls, and potatoes.
In some cultures, chicken soup is believed to have healing properties and is served to the sick and the elderly. Chicken soup is filled with protein and vitamins which can help boost immunity.
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 3 to 4
Ingredients:
- 1 lb. boneless, skinless chicken breasts, cubed
- 2 green onions, finely sliced
- 3 heads of Bok choy, quartered
- ½ red bell pepper, thinly sliced
- 2 carrots, thinly sliced
- 1 tsp. crushed garlic
- 2 tsp. crushed ginger
- 2 tsp. sodium reduced soya sauce
- 1 tbsp. olive oil
- 2 tbsp. rice vinegar
- 1 tsp. red chili flakes
- 6 cups sodium reduced chicken broth
- 1 cup water
- 4 oz. vermicelli noodles broken into thirds
Directions
- Heat the olive oil in a large pot, add the green onion and sauté for a couple of minutes.
- Next add ginger, garlic, and chicken cubes and stir until chicken is no longer pink, about 2 to 3 minutes.
- Add carrots, Bok choy, and red bell pepper, and sauté for a couple of minutes.
- Lastly add soya sauce, fish sauce, red chili flakes, stock, and a cup of water, and bring to a boil. Reduce heat and simmer for about 12 minutes or until chicken is tender. Add the broken noodles to the pan and simmer until the noodles soften, approximately two minutes.
- Serve soup with green onion cake if desired.
Bon Appétit!
