CHICKEN WITH BOK CHOY IN GINGER BROTH SOUP

CHICKEN WITH BOK CHOY IN GINGER BROTH SOUP
CHICKEN WITH BOK CHOY IN GINGER BROTH SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4 ½ c chicken broth

  • 2 c water 1 piece fresh ginger, sliced

  • 1 c sliced scallions

  • 1 Thai chile or other hot chile, chopped

  • 1 bunch fresh dill

  • 6 oz shitake mushrooms, caps sliced ¼” thick, stems reserved

  • 1 split boneless chicken breast

  • 2 heads baby bok choy, or 1 head regular, quartered into wedges

Directions

Combine chicken stock, water, ginger, scallions, chile, dill, and reserved mushroom stems in a med pot over med heat. Bring to a low simmer. Add chicken, and cook 13-15 min. Remove chicken and cover. Strain broth through a fine sieve; discard solids. Return broth to pot and bring to a simmer. Add sliced mushroom caps and bok choy, and simmer until tender, about 5 min. Slice chicken, and divide among 4 bowls. Ladle broth, with vegetables, over chicken and garnish with scallions and chile. 4 servings.

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