Hey, It's Fola

This hearty chicken soup is simple to cook up if you have some leftover chicken that you want to use up. The Asian style seasoning makes it tasty enough to enjoy on its own, with rice noodles, or a bowl of rice.

At the end of December, I decided to clean out my freezer and make a few meals out of whatever I could salvage. I always freeze the leftovers from a roast or rotisserie chicken so that when I’m in the mood for some soup I can toss it in the pot with some spices and call it a day. This soup is quick, hearty, and full of flavor. The best part is you can pretty much add whatever vegetables you would like to the soup and it will still be delicious. Honestly, the fact that the recipe is so easy made it a bit hard to write because I usually just wing it with whatever I have on hand.

Key Ingredients

Chicken or Turkey – I like to bake or roast whole chickens so I always have leftovers wrapped up in the freezer. If you prefer or already have some turkey on hand you can swap it out with no issue.

Chicken Broth – Since we’re using leftover chicken there’s no stock from cooking the chicken. You can use whatever broth you prefer in this recipe, I like to just keep it simple with chicken.

Veggies – Carrots and bok choy are a must but you can add mushroom, broccoli, water chestnuts, and honestly whatever you think would please your palate.

Seasonings – The spices are what really bring out the Asian-inspired flavor. I use ginger, basil, green onion, chili flakes, turmeric, bouillon, and umami. I also used soy and oyster sauces to enhance the umami flavor.

Noodles – The soup is great on its own but adding rice noodles really boosts the filling factor.

Directions

1. Slice up your veggies and set aside. Debone and remove the skin from your chicken if you need to.
2. Saute your ginger, onion, and garlic in the sesame seed oil.
3. Add in your broth, carrots, and seasoning, and allow the soup to simmer for a few minutes.
4. Add in your chicken, and continue to let the soup simmer.
5. Taste the soup and adjust the flavor as needed. If you want the soup to boil out a bit longer, remove the chicken and continue to cook.
6. When the flavor is to your liking, add the chicken and bok choy and let simmer for another minute until the bok choy is cooked but still crunchy.
7. If you’re adding noodles you can cook them separately according to its instructions or cook them in the soup before putting in the bok choy.

Notes

• This chicken soup should keep in the refrigerator for 4-5 days.
• You can freeze up any extra soup and reheat it in a saucepan at a later date.
• If you are eating with noodles I suggest only cooking the amount you can eat in one sitting in the soup to avoid having to eat soggy noodles for the next few days.