Try this Spicy Chicken Soup recipe, or contribute your own.
Suggest a better description1. Combine the olive oil, garlic, ginger, and red pepper flakes in a large stockpot over medium heat and cook, stirring until very aromatic.
2. Add the stock and chicken to the pot and bring to a simmer over medium heat
3. Reduce the heat and simmer until the chicken is cooked through, about 20 minutes.
4. Remove the chicken from the pot with a slotted spoon and shred it.
5. Increase the heat and bring the soup back to a boil.
6. Add the bok choy, carrots, and celery, reduce the heat, and simmer until the bok choy leaves are vibrant green, 3 to 4 minutes.
7. Remove the pot from the heat, and stir in the shredded chicken and cilantro.
8. Serve hot, garnished with the scallions.
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Serving Size: 1 Serving (2g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 4 | ||
Calories from Fat: 2 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 5.7mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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