I bought bok choy with no idea how to use it. Threw it in a simple chicken and veggie soup, and the family loved it! 4 cans low-sodium chicken broth can be substituted for the 6 cups water and chicken base.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
175 Calories
Recipe Instructions
Step 1
Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.
Ingredients
1 tablespoon vegetable oil
4 carrots, sliced
2 cloves garlic, minced
6 cups water
2 stalks celery, sliced
1 yellow onion, diced
2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes
6 small potatoes, diced
4 teaspoons chicken soup base (such as Better than Bouillon®)
