This soup is a serious nod to Nom Nom Paleo’s Chinese Chicken and Bok Choy Soup in the Whole30 cookbook.
Sometimes I stand in my kitchen and look aimlessly around the room and hope I generate a delicious idea. And sometimes I need a nudge in some direction.
This nudge came from her Asian inspired soup.
It’s cooling down here. And it happened to be a little rainy the evening I made it. But all the stars aligned to create this goodness.
So thank you Nom Nom Paleo for the inspiration.
What you need:
- Four chicken breasts
- Garlic powder
- Ginger powder
- One carrot, cut in half moons
- 1/2 onion, roughly chopped
- 1 packet of baby portobello mushrooms, sliced
- 1 cup bok choy, roughly chopped
- 6 cups chicken bone broth
- 1 big spoonful of Red Boat’s Fish Sauce
- 1 big spoonful coconut aminos
- Salt and pepper, to taste
Heat a skillet in the stove to medium heat to cook the chicken. Season the chicken liberally with ginger and garlic powder. Sauté until chicken is cooked completely. Set aside.
Heat a large pot on medium high heat. Add coconut oil with the carrot and onion. Season with salt and pepper. Let cook until onions start turning translucent, about 7 minutes.
Add the mushrooms and season with a little more salt and pepper. Cook about 3 minutes. Pour in chicken broth (I used broth made from my big fancy dinner chicken)and add bok choy, coconut aminos and fish sauce. Bring to a boil. Reduce heat and simmer 20 minutes.
Right before serving, dice up the chicken and add to the pot. Cook 5 more minutes to combine all the flavors.
Serve and enjoy.
This soup is definitely a favorite of ours. And I’ll have to make it again and again. I hope you enjoy it as much as we did.