Let me just start with, the soup is great. Light but filling, my favorite combination now that I’m on a health kick better me journey. Anyway, you could easily do it with veggie stock and leave out the chicken to make it vegan, I’d suggest using something such as white beans to replace the chicken so you don’t lose out on protein. I made egg rolls to go with it (not gonna lie they were store bought) and they went great together, even though this isn’t an Asian soup. There is a lot of chopping, but the soup is super easy. All the ingredients could be chopped in advance if you need to throw it together quickly.
Chicken & Bok Choy Soup
1 tbsp veg oil
1 yellow onion, diced
2 cloves garlic minced
6 c chicken broth
6 sm potatoes, diced (I used red)
1 bok choy w leaves, chopped
3 stalks celery, chopped
2 lg carrots, chopped
2 boneless chicken breasts, chopped
Cook chicken and set aside. You could easily use leftover chicken.
Saute onion and garlic.
Add broth, potatoes, carrots, bok choy and celery.
Bring to a boil. (if you want, you can turn it off for a sec and skim off the oil. Then start boiling again before going to the next step.)
Reduce heat and simmer until veggies are slightly tender.
Add chicken and continue to cook.
I’d love to hear your thoughts, tips and modifications.
I LOVE using fresh herbs, the flavor is so much better than dried and is much easier to get out! The only problem is, much like the cilantro in the picture above, we never manage to use them all before they go bad. I hate wasting good herbs and money! Daregal Gourmet Amazon store provides fresh frozen herbs that are frozen so that you get the fresh herbage without having to worry about them ruining!
Chief Zoo Keeper utilized some of the herbs in some dishes that he normally uses dried herbs in and was super pleased with the result. They were also used in the recipe below. The flavor of the herbs brought much more to the meal than the dried herbs had used. It was like using fresh herbs, only we weren’t worrying about them ruining! I am particularly pleased with the cilantro and the garlic. The cilantro because I love it and don’t get to have it very often, as Chief isn’t a fan.
We always have bottles of minced garlic on hand as the Louisiana in my husband means there is garlic in almost everything. We don’t use fresh because it’s just not very convenient and we were convinced that the minced garlic was the same, until now! I’m now hoping that they sell the garlic in bulk because the flavor was so much more amazing! The flavor was spot on for fresh garlic and it made the dish way better!
To convert your recipe to frozen, use a 1:3 ratio.
For every 1 measure of dried, use 3 of frozen.
The Recipe: Beef Cabbage Stew
Italian Beef Cabbage Stew
This is an amazingly good soup! Your whole family is sure to love it! You can add in kidney beans and corn also. It's great all on it's own but it also goes well on macaroni noodles or rice!