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An easy, yummy soup.
Ingredients
- 4 cups chicken broth
- 2 cups water
- ¼ cup finely chopped onion, or more to taste
- 1 small jalapeno pepper, seeded and minced
- 1 (1 inch) piece fresh ginger root, finely chopped
- 2 cloves garlic
- 1 pound boneless, skinless chicken breasts
- salt to taste
- 1 head baby bok choy, chopped
Directions
Step 1
Combine chicken broth, water, onion, jalapeno, ginger, and garlic in a large pot; bring to a boil. Add chicken breasts; cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.
Step 2
Remove chicken from the pot. Cool until easily handled, about 5 minutes. Shred chicken and return to the pot. Stir in bok choy and cook until wilted, 3 to 5 minutes. Season soup with salt.
Cook’s Note:
Substitute a serrano pepper for the jalapeno if preferred.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 138 | |
| % Daily Value * | |
| Total Fat3g | 3% |
| Saturated Fat1g | 4% |
| Cholesterol59mg | 20% |
| Sodium165mg | 7% |
| Total Carbohydrate4g | 2% |
| Dietary Fiber2g | 5% |
| Total Sugars2g | |
| Protein24g | |
| Vitamin C54mg | 270% |
| Calcium138mg | 11% |
| Iron2mg | 9% |
| Potassium463mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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