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Asian-Style Chicken Soup

This is a basic Chicken & Rice soup remade utilizing light and aromatic Asian flavors. The nutritional profile of regular chicken soup just can’t compare to this version with fresh garlic, ginger, cilantro and a rainbow of vegetables.

Most Chicken & Rice Soups are heavy with white rice, thickeners, and sugars. This beautiful soup is so flavorful, you won’t miss any of the additives.

Serving size 12 189 cal Protein: 13 g Carbs: 20 g Fat: 7 g

Ingredients

  • 1 Tbsp Olive Oil
  • ½ Tbsp Sesame Oil
  • 3-4 Scallions (green onions) sliced, reserve a few for garnish
  • 2 Tbsp Ginger Minced/Grated
  • 2 Tbsp Garlic Minced
  • Salt & Pepper

Directions

  1. Heat both oils in soup pot over medium heat.
  2. Add onions, garlic, ginger, and seasonings

Ingredients

  • 1-2 C Carrot Shredded/Shaved
  • 1-2 C Bok Choy Diced
  • 1-2 C Mushrooms Shaved/Sliced
  • 2 C Chicken Cooked, Diced/Shredded
  • 6-8 Chicken Bone Broth

Directions

  1. When soft and fragrant, add bok choy and carrots.
  2. When veggies are soft, add mushrooms and chicken.
  3. When all is lightly cooked, add broth.
  4. Start with a small amount to deglaze the pan, scraping up bits off bottom of pan, then add remaining broth.
  5. Bring to a boil, then reduce heat to a simmer for 10 minutes.

Ingredients

  • 2-3 Tbsp Tamari (Soy) Sauce
  • Brown Rice Frozen/thawed OR Leftover from another meal

Directions

  1. Finish with Tamari sauce to taste (I add it in dashes, not cups, because it’s very salty)

To serve, place rice in bowl, ladle soup over top, and garnish with scallions.

Sandy
  • Hurdle 9: Prepared Foods
  • Hurdle 5: Protein
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