Low Carb Asian Chicken and Vegetable Soup

 

My love of soup continues along with my desire to try to find new recipes and adapt them with our favorite ingredients.  Of course, it's always a good idea to try to incorporate more vegetables and lean proteins into our diets especially for those of us who may have over indulged during the holidays.

This recipe made a little over 2 quarts of soup which is good for us right now as we are trying to eliminate a large amount of left overs.

Instead of using carb filled noodles, I used riced cauliflower. Zucchini noodles would be a good choice as well.  If you want more of a Chinese flavor profile, use soy sauce instead of the fish sauce I used.  The fish sauce, lime juice, jalapenos, and lime juice provided a more Vietnamese flavor.  Have all of your ingredients prepped before you begin cooking.  This batch was ready in less than 30 minutes, start to finish.

2 T. sesame oil

1 medium shallot, diced

1 T. minced garlic

1 T. grated fresh ginger

2 medium carrots, julienned

3 - 4 white button mushrooms, sliced (or shittake mushrooms)

Kosher salt

4 cups chicken broth

2 - 3 cups shredded cooked chicken (rotisserie is great)

1 small bok choy, remove the bulb end, separate the leaves, and chop the white parts; stack the green leafy parts on top of each other, roll tightly together and thinly slice (chiffonade)

1 cup riced cauliflower

Suggested toppings:  thinly sliced jalapenos, fish sauce, chopped cilantro

In a medium soup pot, heat sesame oil over low heat.  Add shallot, garlic, and ginger.  Stir constantly and cook for 20-30 seconds.

Add carrots, mushrooms, and a pinch of salt.  Let cook, stirring constantly, 2 - 3 minutes.

Add chicken broth, chicken, and the white parts of the bok choy and bring to a simmer over medium heat.  Cover and let simmer for 10 - 12 minutes.  You'll need to lower the heat once it reaches a simmer.  You want a gentle cooking process, not a full rolling boil.

Remove lid and add the riced cauliflower and green leafy parts of the bok choy.  Turn off heat and stir to combine.  Let sit for 4 - 5 minutes to soften the greens, but still maintain their bright green color.

Ladle soup into bowls and top with any of the suggested toppings.  I add a little of all three and this was a perfect cold January afternoon soup!

Recipe adapted from https://iheartumami.com

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