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
- 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
Directions
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.
Lower to a simmer and add in coconut amines, cabbage, bok chou, lime juice, salt and pepper. Let simmer for about 15 minutes.
Before serving add in green onions then enjoy!