Asian Chicken Soup

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Asian Chicken Soup

Tonight for dinner I am making my Asian salmon with bok choy! Last night I made a roasted chicken so I thought I would also prepare a chicken soup using an Asian twist! I made my own stock and it was super easy using my pressure cooker but you can also use 8 cups of chicken broth!



  • Ingredients for chicken stock
  • 1 leftover chicken caucus (bone and meat)
  • 2 yellow onions, cut up
  • 1 celery stalks, cut up
  • 1 bay leaf
  • Water that fills the chicken
  • 1 teaspoon sea salt
  • 1 teaspoon whole pepper corns
  • Ingredients for Soup
  • 1 tablespoon olive oil
  • 1/2 small yellow onion diced (about 1/2 cup)
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons coconut aminos
  • 1 head napa cabbage, thinly sliced
  • 2 stalks of bok choy,thinly sliced
  • 1 lime, juiced
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 2 green onions, thinly sliced


  1. Heat a large cast iron pan or soup pot over medium-high heat with oil. Add onion, celery and carrots and sauté for 2 minutes. Then add in garlic and ginger and let cook for about 30 seconds. Add the chicken and stock. Bring to a boil.

  2. Lower to a simmer and add in coconut amines, cabbage, bok chou, lime juice, salt and pepper. Let simmer for about 15 minutes.

  3. Before serving add in green onions then enjoy!

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