Bok Choy Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
All of the ingredients are organic and can be found at any grocery store. 6 oz Chicken Breast (diced) 3 can's (10.75 oz) chicken broth1 cup chopped broccoli3 cloves chopped garlic 2 tablespoons ginger chopped 1.5 cups chopped onion 1.5 cups chopped zucchini 1.5 cups cubed yams (sweet potato's) 1 cup chopped bok choy 2 tablespoons extra virgin olive oil
In a large Stock pot add 1 tablespoon of Extra Virgin Olive Oil. Add chopped ginger. Let ginger brown then remove from oil. This infuses the oil with the ginger flavor.
Add chopped garlic, bok choy, onions, broccoli, zucchini, and yams (sweet potato works well also). Toss all ingredients together in the pan to coat with the ginger flavored olive oil.
Add chicken broth. Let simmer on medium heat.
Dice chicken into small cubes. I find it is easier to cut the chicken smaller if it is still frozen.
Add the left over Extra Virgin olive oil to pan and heat to high. Add chicken and reduce heat to medium. This is where your creativity can come into play. I like to add rosemary and crushed black pepper to my chicken, but feel free to add whichever spices you like.
Drain any juices from the chicken and add chicken to the soup mixture. Let simmer uncovered for an hour or until yam's are tender.
If you can find flavored olive oil get it. I like to use the basil flavored olive oil for my ginger and the rosemary flavored olive oil for the chicken.
This recipe will make around 12-15 cups.
Number of Servings: 12
Recipe submitted by SparkPeople user KILLERIS.
Add chopped garlic, bok choy, onions, broccoli, zucchini, and yams (sweet potato works well also). Toss all ingredients together in the pan to coat with the ginger flavored olive oil.
Add chicken broth. Let simmer on medium heat.
Dice chicken into small cubes. I find it is easier to cut the chicken smaller if it is still frozen.
Add the left over Extra Virgin olive oil to pan and heat to high. Add chicken and reduce heat to medium. This is where your creativity can come into play. I like to add rosemary and crushed black pepper to my chicken, but feel free to add whichever spices you like.
Drain any juices from the chicken and add chicken to the soup mixture. Let simmer uncovered for an hour or until yam's are tender.
If you can find flavored olive oil get it. I like to use the basil flavored olive oil for my ginger and the rosemary flavored olive oil for the chicken.
This recipe will make around 12-15 cups.
Number of Servings: 12
Recipe submitted by SparkPeople user KILLERIS.
Nutritional Info Amount Per Serving
- Calories: 94.4
- Total Fat: 3.4 g
- Cholesterol: 9.0 mg
- Sodium: 495.3 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.6 g
- Protein: 7.7 g
Member Reviews