Chicken Vegetable Soup

Serves 6

Try this healthy, hearty chicken vegetable soup recipe with an Asian flair. Ginger and bok choy added a delicious new deminision to an old favorite. Or it if you prefer, the Public Health site has a more traditional Chicken Vegetable Soup recipe.

• 1 Tbsp. canola oil
• 4 green onions, sliced
• 3 cloves garlic, minced
• 1 Tbsp. fresh minced ginger
• 3 medium carrots, peeled and diced
• 3 celery ribs, sliced
• 2 cups bok choy, leaves and stalks, chopped into bite-sized pieces
• 8 oz. sliced mushrooms (any mushroom will work, but try fresh Shitake mushrooms if you can)
• 2 large bone-in, skin-on chicken breasts
• 2 quarts low-sodium chicken broth
• 1 quart water
• 1 Tbsp. dried parsley
• salt and pepper to taste
• 1 cup thin egg noodles

Directions:

1. Heat oil in a 5-quart heavy-bottomed pot over medium heat.
2. Add onions and cook a minute or two.
3. Add garlic, ginger, carrots and celery and cook until softened, about 6-8 minutes.
4. Add bok choy and mushrooms and cook another minute or two.
5. Add chicken breasts, chicken broth, and enough water to cover ingredients by two inches.
6. Turn heat up to high and bring to a boil.
7. Skim off any foam that rises to the surface. Add parsley, salt and pepper.
8. Turn heat down to low and simmer, uncovered, about 1 to 1-1/2 hours, until the chicken is cooked.
9. Remove chicken breasts from soup. Let cool slightly, then remove skin and shred into bite-sized pieces. Return to pot.
10. Add noodles. Return to a boil and cook 7-10 minutes until noodles are soft. Taste and adjust seasoning before serving.