If memory serves me right – that’s a helluva stretch – LOL – the original recipe came from Allreciopes.com – which is a great resource if you’re looking for something different for dinner besides the usual diced spam and boxed mac&cheese with a can of tomatoes thrown in it – which if done right is actually pretty good . . .
So here is a list of stuff you will need – Ready ??
2 Boneless – skinless chicken breasts – or if you want a little different “taste” 4 or 5 skin off de-boned chicken thighs – either way dice the chicken inti 1/2 inch pieces
5 or six stalks of Bok Choy – or 6 or 8 little Shanghai Bok Choy Mieu ( very small young Bok Choy) diced – leaves and all
medium onion diced – yellow / red / white – don’t be afraid to try different onions when you make this – yellow onion gives the soup a different flavor than red or white does – try it a couple of times and see which one you prefer
2 cloves of garlic – minced – or 1 or 2 teaspoons of the minced garlic in the jar
6 cups of chicken broth – you may want to use low sodium
6 or 8 small potatoes – diced – Dutch Yellow or Yukon Gold add a little more depth to the soup
4 sliced carrots – or 2 cups of shredded carrots
2 stalks of celery – sliced
8 OZ package of fresh mushrooms – pre-sliced if you don’t want to slice them yourself
1 – 2 Tablespoons vegetable oil – or sesame oil for more flavor
Heat the oil in your soup pot over medium heat – when the onion starts turning clear add garlic for the last 30 to 45 seconds – don’t brown the garlic !! – it will become bitter – add chicken stock – potatoes – carrots – Bok Choy – and celery – bring to a boil – reduce heat and simmer until veggies start to soften – about 10 minutes – add chicken and mushrooms – keep simmering about 10 more minutes – chicken done?? ( no longer pink in the middle ) – soup done!!
You can add a teaspoon or so of “Better than Bullion” at the end for more flavor – just watch the taste as the soup really tries to have a “salty” taste – you can add some fresh ground black pepper as well . . .
The little bitty Bok Choy are really good in this – just slice the “nub” off the end toss it – then chop the rest of it up!!
Bok Choy with the shredded carrots – don’t forget the leaves off of the Bok Choy !!
Just love these little potatoes in this recipe –
Run them through a dicer and they are ready to go . . .
Mushrooms and chicken ready to go –
You can cook up some rice and put it “on the side” as shown here – or just ladle it up and have at it !!
Jasmine rice works especially well with this – adds a nice subtle taste – as far as add on’s at the table ?? – soy – a splash of rice vinegar – tiny splash of fish oil ?? let your taste buds be your guide – this as shown is a great “basic” soup – you can make it as fancy as you want – and nothing against it – but it does make a nice change up from chili . . .
Have Fun! – Run the Gun! – and remember – Fish Heads are not the only thing I can Cook!!