BLUE GOOSE FARM ~ Nicktown, PA

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Bok Choy Chicken Soup

1 T canola oil

1-2 green onions, thinly sliced

1-2 cloves garlic, (or 1 T garlic scape, minced)

3 - 14.5 oz. cans chicken broth

2 C water

4 C potatoes, diced (or 1/2 bag of egg noodles)

3-4 C chopped Bok Choy (about 1 small head)

4 carrots, sliced (about 1.5 C)

2 stalks celery, sliced (about 1 C)

2 precooked skinless, boneless chicken breasts, diced or shredded

Heat oil in large stock pot over medium heat. Stir in onions and garlic and cook until softened and fragrant.  Stir in broth and water, then add potatoes, bok choy, carrots, and celery; bring to boil.  Reduce heat and simmer until vegetables are slightly tender, about 10-15 minutes. Add chicken and salt and pepper to taste; simmer another 10 minutes. 

NOTE: The consistency may appear thicker like a stew. Add more water if you prefer a more soup-like consistency.

 

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