Thai Chicken Soup

Adapted from Cooking Light Magazine, 2012

This recipe was awesome! Jeff and I thought it was really tasty and another great soup to add to the soup rotation. It was so extremely healthy, a little spicy, and perfectly full of filling asian noodles. This would go great with fresh spring rolls. Just a note, Trader Joes has GREAT asian sauces to serve spring rolls with:) You could even serve this with their frozen wontons.

1 t. olive oil
1/2 yellow onion, chopped
2 T. fresh garlic, minced
3 cups chicken broth
2 cups Bok choy
1/4 c. cilantro
1/4 c. basil
2 T. lime juice
1/4 t. salt
2 cups rice noodles, cooked according to directions
1 large split chicken breast, roasted and shredded
1/2 t. crushed red peppers

In a large soup pot, heat onion in olive oil for 5 minutes. Add garlic; cook 1 minute. Add broth, herbs, and Bok choy; cook 2 minutes. Add chicken, salt, pepper, lime, and crushed red pepper. Serve soup over noodles.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s