Chicken Soup Immunity
Asian style chicken soup with bok choy and ginger
Ingredients
- 1 piece ginger
- 1 bunch scallions
- 2 chicken breasts split halves with bone
- 6 chicken wings mix wimngs, drums, any
- 1 tsp salt
- 2 tbsp olive oil or any oil
- 3 cloves garlic
- 10 shiitake mushrooms can mix any mushrooms, more mushrooms the better
- 1 bok choy
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 package egg noodles cooked, can use any noodles or pasta, glass, angel hair, ramen etc.
- 8 cups water
Instructions
- Cook the noodles al dente, as they will be boiled again, and set aside.
- Combine breast and wings in large pot and cover with water, bring to boil and then toss in several scallions and an inch of sliced ginger, 1 tsp salt, medium low, covered, until chicken is cooked through. Skim the water as chicken cooks to remove the foamy white film
- Remove chicken into a bowl and strain broth and reserve
- Let chicken cool and then pull breasts into small peices. Adding the wing meat is optional, it mostly provides broth,but I usually add a least some of it.
- Heat oil in large pot. Add chopped garlic, chopped ginger (inch or so), mushrooms and more salt. Lightly saute for a couple minutes.
- Wash bok choy off, cut into large pieces with stems cut in bite-sized. Add to pot and cook until wilted, not too long, 5 minutes or so.
- Add back the broth, the chicken, soy sauce and vinegar, bring to boil, reduce heat and simmer for 5 minutes.
- Add salt as needed, serve in bowl with yoru choice of noodles and chopped scallions.
Nutrition
Serving: 1gCalories: 735kcalCarbohydrates: 70gProtein: 55gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 199mgSodium: 1758mgPotassium: 1438mgFiber: 6gSugar: 5gVitamin A: 9635IUVitamin C: 98mgCalcium: 292mgIron: 5mg
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