30 Minute Asian Chicken Soup.
I’ve got a big bowl of health for you today.
It’s disguised as a hug. It is! I swear.
This is a big deal. There are no noodles in this soup! I didn’t even realize it until I was halfway done testing the recipe. I actually meant to add noodles but my new years brain is completely fried and before I knew it, I saw a bunch of green, took a taste, and was all… perfection.
As long as you like mushrooms! If you don’t, you can totally leave them out. You can actually put whatever the heck you want in this pot. Even noodles. I won’t judge.
This one though? It almost reminds me of a big bowl of ramen without the, well… ramen.
The toppings are necessary for me. They MAKE the soup. We have:
A spritz of lime.
Soy sauce or tamari.
Toasted sesame oil. I could just drink it!
A splash of rice vinegar.
And a sprinkle of furikake. I dieeee.
We also gotta talk about how awesome this soup is for this time of year. This past weekend, I came down with the flu. I don’t think I’ve ever had the flu before, like the real, legit flu, and alllll I wanted in life was a bowl of this soup, after I woke from the dead after 48 hours. It’s calming and delicious and seriously full of vegetables which I don’t even notice because the flavor is fantastic.
And the best part is that the flavor is sort of up to you with all of those toppings. More sesame? Yes of course. You can put whateverrr you want on it.
It also has some texture, because the bok choy retains a bit of crunch since you add it near the end. SEE. You don’t even need noodles! If I say so, you can trust me.
Asian Chicken Soup
- 1/2 tablespoon unsalted butter
- 1/2 tablespoon olive oil
- 1/2 sweet onion, diced
- 1/2 cup chopped carrots
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 12 ounces mushrooms, sliced
- 6 cups low-sodium chicken stock
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 bok choy, greens chopped (about 2 cups worth)
- 4 green onions, thinly sliced
- toasted sesame oil
- soy sauce or tamari
- rice vinegar
- furikake seasoning
- fresh chopped cilantro
- lime wedges
Heat a large pot over medium heat and add the olive oil and butter. Stir in the onion, carrots, salt and pepper, cooking until softened, about 3 minutes. Stir in the mushrooms and garlic, cooking until the mushrooms just soften, about 3 more minutes. Add the stock and bring the mixture to a boil.
Reduce to a simmer and cook covered for 10 minutes. Stir in the chicken and bok choy, simmering for 10 more minutes. Right before serving, toss in the green onions.
Serve with toppings of cilantro, toasted sesame oil, tamari, rice vinegar and furikake seasoning.
Now that I’ve met my vegetable requirements for 2017, I’d like a cookie. Please and thank you.