Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped bok choy
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
1 (simple)
Preparation Method Steps:
- Cut the chicken breasts into bite-sized pieces.
- In a large pot or Dutch oven, bring the chicken broth to a boil.
- Add the chicken, onion, carrots, celery, bok choy, soy sauce, and sesame oil to the boiling broth.
- Season with salt and pepper to taste.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Nutritional Information:
(per serving)
* Calories: 250
* Fat: 10 grams
* Protein: 25 grams
* Carbohydrates: 15 grams
Dish Characteristics:
- Warm and comforting
- Savory and satisfying
- Rich in vegetables and protein
- Suitable for a variety of diets
- Easy to prepare and customizable
User Comments:
- "This soup is delicious and so easy to make. It's perfect for a cold night."
- "I love the combination of flavors in this soup. It's a great way to get your daily dose of vegetables."
- "I made this soup for a crowd and everyone loved it. It's a great recipe to keep on hand."
Special Precautions and Tips:
- If you don't have bok choy, you can substitute any other leafy green vegetable, such as spinach, kale, or collard greens.
- To make the soup gluten-free, use tamari sauce instead of soy sauce.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
