NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cups chicken bone broth

1.5 oz rice noodles

1 cup baby bok choy

0.5 cup carrots

0.5 cup shiitake mushrooms

1 tsp toasted sesame oil

1 tbsp ginger

2 cloves garlic

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp scallions

PREPARATION

• 1

  In a medium pot, heat the toasted sesame oil over medium heat and sauté the grated ginger and minced garlic for 1 minute until fragrant.

• 2

  Pour in the chicken bone broth and tamari, then bring the liquid to a gentle simmer.

• 3

  Place the chicken breast into the broth, cover, and poach for 10-12 minutes until cooked through, then remove and shred with two forks.

• 4

  Add the sliced carrots and shiitake mushrooms to the simmering broth and cook for 3 minutes.

• 5

  Stir in the dry rice noodles and chopped baby bok choy, cooking for an additional 3-4 minutes until the noodles are tender.

• 6

  Return the shredded chicken to the pot and season the soup with sea salt and black pepper.

• 7

  Ladle the soup into a large bowl and garnish with fresh sliced scallions before serving.