This is a recipe we ran in the AJC last January. I thought it was absolutely delicious – a nice variation from more traditional chicken soups.
Ingredients:
4 cups low-sodium chicken stock 2 cups water 1 bunch fresh dill, roughly chopped 6 ounces (about 2 cups) shitake mushrooms, caps sliced 1/4(quarter)-inch thick, stems reserved 1 cup sliced green onions 1 (1-inch) piece fresh ginger, sliced 1 Thai chili, thinly sliced 1 pound boneless skinless chicken breasts 6 heads baby bok choy, quartered Salt and pepper
Preparation:
Hands on: 10 minutes
Total time: 25 minutes
Serves: 4
In a large saucepan, combine stock, water, dill, mushroom stems, green onions, ginger and chili. Bring to a boil over high heat. Reduce heat to simmer and add chicken breasts. Cook until chicken is just done, about 10 minutes. Remove from heat. Remove chicken breasts and set aside to cool. Strain stock and return to saucepan. Discard solids.
Add bok choy and mushrooms caps to stock and simmer until tender, about 5 minutes. Cut chicken into bite-size pieces. Add chicken to stock. Taste for seasoning. Heat through and serve.
Per serving: 301 calories (percent of calories from fat, 12), 44 grams protein, 37 grams carbohydrates, 6 grams fiber, 5 grams fat (trace saturated), 66 milligrams cholesterol, 167 milligrams sodium.