Asian Chicken & Rice Soup

This is an easy and delicious soup. The recipe only serves two but I recommend doubling because it is light and will disappear quickly. The easiest way to get the cooked chicken is to buy one at your local grocery store. What you don’t use for this recipe can be used for another meal.

2 cups Chickencooked, deboned, skin removed

2 cups White Ricecooked

4 oz Mushrooms (cremini)sliced

10 oz Baby Bok Choysliced

3 tbsp Soy Sauce

1 tbsp Sesame Oil

1 tbsp Gingerminced

1 tbsp Green Onion (white stems)thinly sliced

1 tbsp Garlicminced

¼ cup Crispy Fried Onions (made from scratch or store-bought)

4 tsp Chili Crisp Seasoningor 1tsp each of chili powder, onion powder, garlic powder, and sesame seeds

1

2

Prepare the rice and set aside. Tear the chicken into small pieces and set aside.

3

In a soup pot, add the sesame oil. Over medium heat, sauté the ginger, green onions, Baby Bok Choy, mushrooms and garlic.

4

Season with Chili Crisp seasoning. Stir and cook until the mushrooms are tender. Add soy sauce and 2 cups water.

5

Add the rice and pulled chicken.

6

Stir and continue to cook for 4-5 minutes.

7

When serving the soup, garnish with the crispy fried onions. Serves two.

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