Chinese Cabbage with Chicken Soup

By [e-mail]

Got this recipe in my CSA box from the Amish. I made it for the first time on 11/2/14 and it was very good! I quadrupled the recipe and froze some. It was a great way to use up some of the enormous head of bok choy that I had received in my box this week! The soup was great as leftovers too. I think it would also be really good with some white beans added in for a heartier soup. Definitely make this again!

Ingredients

• 2 T oil (I did not use oil, I just sautéed the veggies in chicken stock)
• 1/2 lb thin strips of chicken (I used leftover chicken from a rotisserie chicken)
• 1 1/2 cups Chinese Cabbage (Bok Choy), sliced thin
• 1/2 cup finely chopped green onion (I used sweet onions because that is what I had)
• 1 clove garlic, minced
• 1/4 t ground ginger
• 2 t soy sauce (I used Tamari Soy Sauce)
• 1/2 t salt (more to taste)
• 2 qt. chicken broth
• 1 cup finely chopped spinach
• 1/2 cup thinly sliced mushrooms

Preparation

Step 1

Heat oil in large kettle and sauté chicken about 5 minutes. Remove chicken. Sauté onions, celery, cabbage and garlic about 2 minutes (I started with this step since I was using precooked chicken). Add seasonings and broth. Return chicken to soup and simmer until done. Add spinach and mushrooms and simmer for 2 minutes more.

My notes: I sautéed my veggies in broth. I simmered for a much longer amount of time since I was quadrupling the batch. Very healthy & tasty soup!