Clean Eating Chicken and Bok Choy Soup

It’s no big secret; we eat very well.  Some are very rich and hearty meals.  Comforting like a warm fluffy blanket.  Part of enjoying all of those rich and delicious meals is balancing them with lighter, yet equally satisfying dishes.  Something basic and simple and clean.  This is one of our go to dinners when we need something healthy, hot, simple and satisfying.

I like to serve this soup in these cute little red woks that I found at a local kitchen shop.  The soup you see in them is just barely two cups.  The woks aren’t really big enough to cook in but are fun for serving!

I first introduced this chicken soup to my better half one week when he challenged me to only prepare dishes with 5 ingredients or less.  That version had mushrooms, bok choy, chicken, stock and soy sauce.  The one I have for you today is slightly different but still delicious.  I even went all out and chose SIX ingredients.  Very little chopping.  Very little prep.  And very little fat; just a little bit from the white meat chicken and a small drizzle of sesame oil.  I might also add very little cost!  Light on the waist.  Light on the wallet.

A steaming bowl of this soup is extremely comforting but unlike most comfort foods, this one doesn’t come with a side of guilt!

Chicken and Bok Choy Soup

• 2cups poached chicken breast shredded or chopped
• 1 bunch of bok choy (4small heads) cleaned, chopped and separated (leafy tops set aside from stems)
• 2 garlic cloves sliced thinly
• 6cups good quality stock
• 2Tbsp soy sauce
• sesame oil (or substitute chili oil)

1. To poach the chicken place two small chicken breasts into a medium sauce pan.  Add enough water to just cover the chicken.  Add a healthy pinch of salt.  Place pan over high heat and bring to a boil.  As soon as the water begins to boil turn heat down to a simmer.  Set the timer for fifteen minutes.  After the timer goes off turn heat off and put a lid on it.  Let it cool until it is cool enough to handle.
2. Bring stock to a simmer in a large sauce pan.  Add garlic to the stock.  As it poaches the garlic flavor will flavor the stock and the slices of garlic will become more mild.
3. Remove chicken from water and using either your hands or two forks pull the chicken apart into small bite sized pieces.  Add to the stock.
4. Add the bok choy stems to the stock.  Cook for a couple of minutes until they are heated through but still maintain their crunch.
5. Just before serving toss in the leafy greens of the bok choy.
6. Ladle into soup bowls and drizzle a little sesame oil on top of each portion.  A few drops will do it.