Makes about 4 servings
- 1 large can of chicken broth (I used a 49.5 oz.-can, you may also use 2 32oz.-containers of broth without affecting the taste)
- 5 tsp. FRESH ginger, finely grated
- 1 large chicken breast
- 2 chicken thighs
- 3 oz. mushrooms, chopped
- 2-3 leaves bok choy, chopped into ribbons
- 1/2 large sweet onion, diced
- Scallions, chopped, as a garnish
- Salt & pepper
- Steamed rice, to scoop on top before serving (or you may use 2 cups of egg noodles, add to the soup in the last 5-7 minutes of cooking)
- In a large pot, heat chicken broth on HIGH.
- Add diced onions, chopped mushrooms, chopped bok choy.
- Peel the skin of the ginger, using a knife or a vegetable peeler. Finely grate and add to the broth. (I use the finest grate side of a box grater).
- Dice chicken into 1" cubes and add to the pot. Season broth with salt & pepper (I use about 2 tsp. salt, about 1 tsp. pepper)
- Cover and boil on high for about 20 minutes. If you're using egg noodles, add those in the last 5-7 minutes of cooking.
- Garnish with chopped scallions. If you're using steamed rice instead of noodles, add a scoop to the soup right before serving.
This recipe and others from Vanessa available on her food blog: www.foodshelikes.com!