Servings: 8 servings
Calories: 184kcal
Equipment
Ingredients
- avocado oil
- 1 small onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 cups bok choy, cut into bite-sized pieces
- 8 cups chicken broth
- 3-4 cloves garlic, minced
- 2 teaspoon ginger, minced
- 2 tablespoon dried mushroom powder
- 3 tablespoon tamari
- 3 teaspoon sesame oil
- 2 teaspoon fish sauce
- 1 rotisserie chicken, deboned and meat shredded
- salt and pepper, to taste
- prepared noodles of choice use as many or little as you prefer
- Garnish with sriracha, cilantro, chili crisp, lime juice, or chili peppers.
Instructions
- In a large dutch oven on medium heat, begin by sautéing veggies in avocado oil, until they begin to soften.
- Add the chicken broth, mushroom powder, soy sauce, fish sauce, and sesame oil. Bring to a simmer and continue cooking until veggies are tender
- Add shredded chicken meat to the pot until just warmed through.
- Ladle over cooked noodle of choice.
- Garnish with all the things and enjoy!
Notes
Cook your noodles of choice separately from the soup and use only what you will consume in one sitting. Leaving the noodles in the broth with allow them to absorb a lot of liquid and become mushy upon reheating.
Nutritional facts are calculated without the noodles because everyone will use a different kind. Nutrition info is only for the chicken soup.
Nutrition
Serving: 1serving | Calories: 184kcal | Carbohydrates: 5g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 77mg | Sodium: 1660mg | Potassium: 204mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3517IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg
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