Easy Asian-inspired Chicken Soup
This heart 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 eat by itself, with rice noodles, or a side of rice.
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1 pound Cooked Chicken Breast can be replaced with turkey breast
- 6 oz Carrots sliced thin
- 1/3 Medium-sized Sweet Onion chopped into large pieces
- 1-2 heads Bok Choy Cut at the base
- 1 tbsp Minced Garlic
- 1 tsp Basil Paste
- 1 tbsp Ginger Paste
- 2 tsp Turmeric Powder
- 2 tsp Kosher Salt
- 2 tsp Chili Flakes
- 1 tsp Chicken Bouillon
- 1 tsp Umami Mushroom Powder
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tsp Brown Sugar
- 1 tsp White Pepper
- 2-3 tbs Sesame Seed Oil
- 32 oz Chicken Broth I recommend using low sodium since we'll be adding a lot of extra seasonings
- Rice Noodle optional, make as many servings as need according to its instructions
Instructions
- If your chicken still has bone and skin then remove those and set aside.
- Wash and cut your veggies to the size you prefer.
- Heat a large pot, preferably a dutch oven, over low-medium heat. Once warmed up, saute your ginger, onion, and garlic in the sesame seed oil until they start to brown slightly.
- Add in your broth, carrots, and seasoning, basil & brown sugar. Allow the soup to simmer for 4 to 5 minutes.
- Add the chicken, and continue to let the soup simmer for another 4 to 5 minutes.
- 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.
- 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.
- Note: 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
Storing: Keep in a closed container in the coldest part of your fridge. Will be good for 3-5 days.
Freeze: Freeze any extra soup in a cubed soup tray or in a ziplock bag. If using the Ziploc be sure the bag remains standing until it's frozen solid.
Substitutions: If you can't use soy sauce feel free to swap it with coconut aminos. If you want to enjoy your soup with noodles but are watching your starches, try using shirataki or even zucchini noodles.