After I made the mussels dish with the Asian flair, I found I was craving more of that ‘clean’ taste of ginger and green onions. My market had organic chicken stock on sale so I decided this would be a quick way to make some Chinese soup. I am thrilled with the flavours that evolved from this dish – it has just a hint of the spring season that we are all hoping will come soon.
This dish takes just 30 minutes to make and if you ask your butcher to chop up your chicken for you it’s a real time saver. I’m not really a fan of handling raw chicken and decided to ask him. He was happy to do it and has a machine that gets the job done in 3 minutes. It saves you so much clean up afterwards that it’s well worth it. I’ll be putting him to work a lot in the future!
This dish does not have a lot of ingredients so it’s certainly budget-friendly and I found it a nice change from the heavier soups that I’ve been making all winter. I LOVE soup and could have a bowl every day but sometimes you just need to mix things up a little.
I used a lot of bok choy in this dish and this bright green member of the cabbage family adds a lot of flavour, vitamins and crunch. I added it just 5 minutes before the soup was done to keep it light and fresh. This veggie is packed with loads of Vitamin A and C and one cup contains 100% of the daily Vitamin A requirements.
I used organic chicken for this recipe and that’s not so budget-friendly. I’d be interested to know what people are paying in the US for it because in Canada it is going for $15/lb! I bought two small breasts for $10.50 but I am going to start looking for alternatives to chicken. Not sure what that will be but there has to be a more inexpensive substitute for these penny-wise meals. And NO, I’m not going the tofu route, lol. I keep buying that stuff and it sits in my fridge and I stare at it until it goes bad and I toss it. I’ve given up – I just can’t bring myself to cook it!
You can easily double this recipe so if you have a big crew to feed, go for it. Hope everyone is having a great week. Cheers!
- 6 cups organic chicken broth
- 6 oz rice pasta – any type will do. I used spaghetti
- 1 lb carrots. I used baby carrots to save time
- 1 can organic mushrooms (fresh is even better)
- 3/4 lbs chicken, cut into bite sized pieces
- 1 cup cabbage, chopped
- 1.5 tablespoons low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons ginger
- 1 lb. bok choy, remove root. Leaves coarsely chopped
- 4 green onions, chopped
- In large soup pot bring chicken stock to a boil, adding pasta and cook for 4 minutes.
- Reduce heat to med-high and add all remaining ingredients except bok choy and green onions. Cook for 10 minutes or until chicken is no longer pink.
- Add bok choy and cook 5 more minutes. Remove from heat.
- Add green onions to each dish before serving.