Chinese Chicken and Bok Choy Soup
Hands down, the quickest and easiest leftover makeover is soup. Just chop up leftover cooked protein, combine it with broth and chopped vegetables, and voila: dinner is served! This recipe reminds me of my mom's hearty chicken soup, filled with Asian greens, shitake mushrooms, and diced chicken. Remember: Chicken broth will vary in salt content, so slurp up a spoonful of the final product and adjust seasoning to taste.
- 4 cups chicken bone broth
- 1 tsp Red Boat fish sauce plus more as needed
- 4 large shitake mushrooms, thinly sliced
- 1 carrot thinly sliced into coins
- 3 cups bok choy (or napa cabbage) thinly sliced
- 2 cups diced cooked chicken can use either thigh or breast meat (if using thigh meat, see note below)
- ½ tsp toasted sesame oil
- ¼ cup green onions minced
- In a medium saucepan, bring the broth and fish sauce to a boil over high heat.
- Add the mushrooms and carrot and return to a boil. Reduce the heat to maintain a simmer and cook until the carrot slices are slightly softened, about 5 minutes.
- Carefully add the bok choy and cooked chicken to the pan and simmer until the bok choy is tender, about 10 minutes. Remove from the heat.
- Taste and adjust the seasoning with salt and additional fish sauce, if necessary.
- Add the sesame oil and the green onions. Ladle into 2 bowls.
NOTE: If using chicken thigh meat, follow the recipe for Simple Roasted Chicken Thighs on page 121 of The Whole30 Cookbook. From The Whole30 Cookbook - recipe by Michelle Tam of Nom Nom Paleo.